Wednesday, February 25, 2009

Jalapeno Cheddar Corn Muffins

I love recipes that start with something simple and mediocre and turn it into something that is still fairly simple but tastes a lot better. Take corn muffin mix: this mix (I use the Jiffy brand) makes completely average muffins, with ones made from scratch being a lot better. However, add jalapenos and cheese and they get a whole lot tastier. I love these muffins, so I always double the recipe as a single box of mix doesn't make very much.

Ingredients (for 9 muffins)
  • 1 package Jiffy Corn Muffin Mix
  • 1/2 jalapeno, finely diced (remove the ribs and seeds for mild flavor, or use 1 entire diced chile for extra heat)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup milk (whole milk is best)
  • 1 egg
  • 1 teaspoon hot sauce

Preheat oven to 400 degrees. Liberally spray a muffin pan with no-stick spray.

Mix muffin mix, jalapeno, and cheese in a mixing bowl. In a separate bowl or measuring cup, beat together egg, milk, and hot sauce until well integrated.

Pour milk mixture onto the muffin mix mixture and stir until all the mixture is moistened.

Using a large disher, evenly distribute the batter into 9 of the muffin pan spots (they should be about 2/3 full).

Bake 18-20 minutes or until a wooden skewer poked into a muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. They are best served warm with butter but will keep for 2 days in a sealed plastic bag (cool completely before bagging). They are great served with a western omlette or huevos rancheros.

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