Jiffy Jalapeno Cheddar Cornbread Muffins
Moist and cheesy with just the right amount of sweetness and spice. A great snacking muffin or a cozy side for your favorite soup.
Ingredients
- 8 ounce cream cheese
- 2 (8.5 ounce) Jiffy Cornbread Mix 2 Boxes
- 1/4 cup pickled jalapeno pepper slices minced
- 2 large eggs* lightly beaten
- 2/3 cup milk* whole or 2%
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Grease muffin tin. spray with non-stick cooking spray or line with paper liners.
- In medium bowl, heat the cream cheese in microwave for 1 - 2 minutes until soft enough to stir. Add in the cornbread mix, eggs, milk jalapenos and cheese. Stir gently to combine.
- Scoop batter into muffin tin. Bake on center rack of oven 20 - 22 minutes until golden brown on top and knife inserted in center comes out clean.
- Cool on a wire rack before serving.
Chef Tips
*The directions on the jiffy cornbread mix box call for eggs and milk, and the amount needed for 2 boxes were included in the recipe ingredients list. If using a different brand, the ingredients needed and the amounts may vary.
Equipment Used
Nutrition Facts
Nutrition Facts
Jiffy Jalapeno Cheddar Cornbread Muffins
Serving Size
1 muffin
Amount per Serving
Calories
287
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Cholesterol
63
mg
21
%
Sodium
519
mg
23
%
Potassium
114
mg
3
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
8
g
16
%
Vitamin A
477
IU
10
%
Vitamin C
1
mg
1
%
Calcium
123
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.