RECIPES › Gluten Free Jalapeño Cornbread Muffins

Gluten Free Jalapeño Cornbread Muffins

Name: Gluten Free Jalapeño Cornbread Muffins
Prep time: 20 min
Total time: 40 min
Yield: 24 mini muffins
Ingredients: 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

Several Gluten Free Jalapeño Cornbread Muffins on a white platter.

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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Gluten Free Honey Cornbread

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