Mini Bacon-Jalapeno-Onion Corn Muffins
Description
These delicious, cheesy little corn muffins are loaded with bites of crispy bacon, jalapeno, and onion.
Ingredients
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cooking spray
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1 cup yellow cornmeal
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2 tablespoons white sugar
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1 teaspoon baking soda
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3/4 teaspoon salt
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1/2 cup minced jalapeno peppers
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1/2 cup minced onion
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1 clove garlic, minced
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4 tablespoons butter, melted
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1 cup frozen corn, thawed
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1 cup buttermilk
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3 eggs, lightly beaten
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5 slices crispy bacon, crumbled
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6 ounces shredded Monterey Jack cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
2
Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
3
Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
4
Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
5
Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.