Ingredients
36
36 servings
- •1 cup all-purpose flour
- •1 cup yellow cornmeal
- •¼ cup white sugar
- •4 teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon garlic powder
- •1 ½ cups finely shredded Cheddar cheese
- •1 cup milk
- •2 eggs
- •¼ cup vegetable oil
- •3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
- •¼ teaspoon vanilla extract
- •1 tablespoon butter, melted - divided
- •3 tablespoons yellow cornmeal, or as needed - divided
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutritional Facts
Per 36 servings
- Calories: 79
- Carbohydrate: 8g
- Fat: 4g
- Fiber: 0g
- Protein: 3g
- Sugar: 2g
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