Jalapeño-Ham Mini Corn Muffins
Description
Tender, bite-sized, mini corn muffins loaded with savory ham and cheese get a zesty kick from jalapeño peppers.
Ingredients
•
nonstick cooking spray
•
1 (8 1/2 ounce) package corn muffin mix (such as Jiffy®)
•
1/3 cup milk
•
1 large egg
•
3 tablespoons minced cooked ham
•
2 tablespoons minced jalapeño peppers
•
2 tablespoons minced onion
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2 tablespoons frozen corn kernels, thawed
•
1/3 cup shredded Monterey Jack cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2
Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3
Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4
Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5
Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6
Remove corn muffins from the pan. Serve warm or at room temperature.