Jalapeño-Ham Mini Corn Muffins

Name: Jalapeño-Ham Mini Corn Muffins
Total time: 20
Yield: 6
Ingredients: nonstick cooking spray; 1 (8.5 ounce) package corn muffin mix (such as Jiffy®); 0.333 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; 0.333 cup shredded Monterey Jack cheese

Recipe by lutzflcat from allrecipes.com

20 Mins.

Ingredients

6 servings

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nonstick cooking spray
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1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
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0.333 cup milk
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1 large egg
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3 tablespoons minced cooked ham

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2 tablespoons minced jalapeño peppers
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2 tablespoons minced onion
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2 tablespoons frozen corn kernels, thawed
•

0.333 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.