Jalapeno Cheddar Corn Muffins

Jalapeno Cheddar Corn Muffins

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Annelise Friedman


This recipe was sent to me by a friend! It sounds like delicious and perfect side to go with any Mexican themed meal, so I decided to share!


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5 Min
15 Min


  • 1 c
    corn meal
  • 1 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1/4 c
  • 1 c
  • 2
  • 1/4 c
    butter, melted
  • 1/2 c
    sharp white cheddar cheese, shredded
  • 1/2
    jalapeno, finely diced
  • 1/4 c
    green onion, finely chopped

  • 1/2 c
    bacos (imitation bacon bits) or real bacon

How to Make Jalapeno Cheddar Corn Muffins


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar until well combined.
  3. In a medium bowl whisk eggs, milk and melted butter. Pour wet ingredients into the dry and mix until combined. Stir in cheese, green onions and bacon or meat substitute of choice.
  4. Scoop batter into a well-greased muffin tin and bake for 15-17 minutes or until a toothpick inserted comes out clean.
  5. Store in the fridge for 4-5 days or freeze for up to 6 months. Be sure to reheat in the oven or microwave before serving!

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About Jalapeno Cheddar Corn Muffins

Main Ingredient: Flour
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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