Mini corn muffins that are tender and with a slight kick.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 18 mini muffins |
Ingredients
- nonstick cooking spray
- 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
- ⅓ cup milk
- 1 large egg
- 3 tablespoons minced cooked ham
- 2 tablespoons minced jalapeño peppers
- 2 tablespoons minced onion
- 2 tablespoons frozen corn kernels, thawed
- ⅓ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
- Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
- Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
- Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
- Remove corn muffins from the pan. Serve warm or at room temperature.