Gluten Free Jalapeño Cornbread Muffins

PREP
20 min
TOTAL TIME
40 min
SERVINGS
24 mini muffins
1 Package Krusteaz Gluten Free Honey Cornbread Mix
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg
2 Medium Jalapeños, Seeded and Finely Chopped
1/2 Cup Cooked and Crumbled Bacon (Optional)
1/2 Cup Shredded Cheddar Cheese (Optional)
1/4 Cup (1/2 Stick) Salted Butter, Softened (May Also Use Margarine)
1-2 Tbsp Honey, to Taste
STEP 1

Preheat oven to 375°F. Spray a 24-cup muffin pan with non-stick cooking spray.

STEP 2

Stir together cornbread mix, milk, oil and egg until moistened.

STEP 3

Gently fold in jalapenos and fill muffin cups about 2/3 full. (*Stir in chopped bacon and sprinkle cheese on top, if desired.)

STEP 4

Bake for 15-17 minutes or until light golden brown.

STEP 5

Cool for 3-5 minutes and remove from pan.

STEP 6

Beat butter and honey together until well combined.

STEP 7

Place in a bowl for serving, spoon onto plastic wrap and roll into a log for slicing, or pipe individual butter pads onto parchment paper. Serve with muffins and enjoy!

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