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Mini Jalapeno Popper Muffins

The following post was written by our friend, Tina at Mommy’s Kitchen.

This time of year I’m always on the hunt for easy appetizers or finger foods. Whether you’re entertaining for a party or throwing a last minute get-together, portable appetizers are always a must.  These Mini Jalapeno Popper Muffins are the perfect little bite size appetizer and crowd-pleaser. If you’re a fan of Jalapeno Poppers then you’re going to love this recipe.

Fresh jalapenos, cheddar cheese, and cream cheese baked inside mini cornbread muffins. These tasty little muffins have everything you love about traditional jalapeno poppers, but in a corn muffin form. If you like things a little spicy, try using the Martha White Mexican Style Cornbread & Muffin Mix. Either way you will want to make a double batch, so there’s plenty to go around. Let’s get started on this easy appetizer.

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Ingredients needed: one packet Martha White Sweet Yellow Cornbread & Muffin Mix, milk, one egg, shredded cheddar or Colby jack cheese, cream cheese, 2-3 fresh jalapeno peppers.

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Preheat oven to 350 degrees. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine. Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended.

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Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to each mini muffin cup. Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full. Bake 10 – 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.

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Mini Jalapeno Popper (Cornbread) Muffins

Ingredients:
1 – 6 oz packet Martha White Sweet Yellow Cornbread & Muffin Mix
1/2 – cup milk
1 – Egg
2 – 3 – fresh whole jalapenos, seeded and chopped
1 – Cup cheddar or Colby jack cheese, shredded
6 – Oz cream cheese, cut into 1 inch cubes

Directions:
Preheat oven to 350 degrees. Spray a mini muffin pan with non stick spray and set aside. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine.

Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended.

Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to each mini muffin cup.

Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full.

Bake 10 – 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.

Prep time: 10-15 minutes

Yields: 12 mini muffin poppers

Recipe source: www.mommyskitchen.net

 

 

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