Mini Bacon-Jalapeno-Onion Corn Muffins The Best Recipes

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Mini Bacon-Jalapeno-Onion Corn Muffins

"These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board."

Ingredients :

• cooking spray
• 1 cup yellow cornmeal
• 2 tablespoons white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup minced jalapeno peppers
• 1/2 cup minced onion
• 1 clove garlic, minced
• 4 tablespoons butter, melted
• 1 cup frozen corn, thawed
• 1 cup buttermilk
• 3 eggs, lightly beaten
• 5 slices crispy bacon, crumbled
• 6 ounces shredded Monterey Jack cheese

Instructions :

Prep : 15M	Cook : 48M	Ready in : 35M

• Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
• Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Notes :

• Nonfat buttermilk works fine in this recipe if you're watching your fat grams.

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