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Jalapeño-Ham Mini Corn Muffins
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savory ham and cheese mini corn muffins with a zesty jalapeño kick.
Ingredients:
  • nonstick cooking spray
  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • 0.333 cup milk
  • 1 large egg
  • 3 tablespoons minced cooked ham
  • 2 tablespoons minced jalapeño peppers
  • 2 tablespoons minced onion
  • 2 tablespoons frozen corn kernels, thawed
  • 0.333 cup shredded Monterey Jack cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously spray 18 mini muffin cups with nonstick spray.
  • Combine muffin mix, milk, and egg in a bowl until a slightly lumpy batter forms.
  • Heat a skillet over medium heat and spray with cooking spray. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  • Mix the ham mixture into the muffin batter, then gently incorporate the Monterey Jack cheese. Use a 1-tablespoon scoop to fill each muffin cup 3/4 full.
  • Bake in the oven until a toothpick comes out clean and muffins are lightly browned, about 10 minutes.
  • Release the corn muffins from the pan and enjoy them warm or at room temperature.

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