Several Gluten Free Jalapeño Cornbread Muffins on a white platter.

Gluten Free Jalapeño Cornbread Muffins

Prep time: 20 mins
Total time: 40 mins
Servings: 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 OR margarine
  • 1-2 Tbsp Honey, to taste

Directions

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!