Name: Spicy Cornbread Mini-Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: All-purpose flour - 1 cup; Yellow cornmeal - 1 cup; White sugar - ¼ cup; Baking powder - 4 teaspoons; Salt - ½ teaspoon; Garlic powder - 1 teaspoon; Finely shredded Cheddar cheese - 1 ½ cups; Milk - 1 cup; Eggs - 2; Vegetable oil - ¼ cup; Canned jalapeno peppers - stems and seeds removed and peppers finely diced - 3; Vanilla extract - ¼ teaspoon; Butter, melted - divided - 1 tablespoon; Yellow cornmeal, or as needed - divided - 3 tablespoons

Ingredients for - Spicy Cornbread Mini-Muffins

1. All-purpose flour 1 cup

2. Yellow cornmeal 1 cup

3. White sugar ¼ cup

4. Baking powder 4 teaspoons

5. Salt ½ teaspoon

6. Garlic powder 1 teaspoon

7. Finely shredded Cheddar cheese 1 ½ cups

8. Milk 1 cup

9. Eggs 2

10. Vegetable oil ¼ cup

11. Canned jalapeno peppers - stems and seeds removed and peppers finely diced 3

12. Vanilla extract ¼ teaspoon

13. Butter, melted - divided 1 tablespoon

14. Yellow cornmeal, or as needed - divided 3 tablespoons

How to cook deliciously - Spicy Cornbread Mini-Muffins

1 . Stage

Preheat oven to 425 degrees F (220 degrees C).

2 . Stage

Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.

3 . Stage

Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.

4 . Stage

Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.

5 . Stage

Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.