Spicy Corn Bread Mini-Muffins

by Christina Meyer-Jax, Tastemaker in Residence

Ingredients

1 package of Bob's Red Mill Gluten Free Corn Bread Mix

1 cup (4 ounces) grated extra sharp Cheddar cheese

1 cup buttermilk

2 eggs

1 Tbsp butter, melted and cooled

3 Tbsp Mazola® Corn Oil

2 Tbsp diced pimentos

3 Tbsp chopped pickled jalapeno

1 Tbsp chili powder

Instructions

  1. Preheat oven to 375ºF.

  2. Grease mini-muffin pan (makes up to 36). Combine corn meal mix and chili powder in a large bowl. Stir in cheese.

  3. Whisk buttermilk, eggs, butter and oil in another bowl. Add liquid mixture to dry ingredients and stir just until blended. Mix in pimentos and jalapenos. Add small amount of batter into each mini-muffin tin.

  4. Bake for 8-10 minutes or until tester inserted comes out clean. Cool in pan for 10 minutes before removing.

Food & Drink, SidesCynthia SutterChristina Meyer-Jax, Corn Bread Mini-Muffins, Bob's Red Mill Gluten Free Corn Bread Mix, Recipe, Heart Health Month, heart healthyComment