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!
