Jalapeño Corn Bread Mini Muffins |
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Prep Time: 9 Minutes Cook Time: 17 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
3/4 cup self-rising white cornmeal mix |
1/2 cup fat-free buttermilk |
2 tablespoons minced seeded jalapeño pepper |
1 1/2 tablespoons canola oil |
1 large egg |
cooking spray |
Directions:
1. Preheat oven to 425°. Lightly spoon self-rising white cornmeal mix into measuring cups; level with a knife, and place in a large bowl. Combine buttermilk, jalapeño pepper, oil, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture; stir just until combined. Coat 12 miniature muffin cups with cooking spray; spoon batter evenly into cups. Bake at 425° for 17 minutes or until lightly browned. Remove from pans immediately; serve warm.
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