Mini Bacon-Jalapeno-Onion Corn Muffins
Recipe by lutzflcat from allrecipes.com
Appetizer,Snack 35 Mins.
Ingredients
48
48 servings
- •cooking spray
- •1 cup yellow cornmeal
- •2 tablespoons white sugar
- •1 teaspoon baking soda
- •¾ teaspoon salt
- •½ cup minced jalapeno peppers
- •½ cup minced onion
- •1 clove garlic, minced
- •4 tablespoons butter, melted
- •1 cup frozen corn, thawed
- •1 cup buttermilk
- •3 eggs, lightly beaten
- •5 slices crispy bacon, crumbled
- •6 ounces shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Nutritional Facts
Per 48 servings
- Calories: 45
- Carbohydrate: 4g
- Fat: 3g
- Fiber: 0g
- Protein: 2g
- Sugar: 1g
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