Jacquie's Excellent Cornbread Muffins
Garlic, jalapeño peppers and two kinds of cheese deliver and muffin mix made them so easy to make.
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
muffin mix
cornbread mix |
* |
| ½ | each |
onions
vidalia, minced |
|
| 3 | each |
garlic cloves
(3 to 4) |
|
| 2 | each |
jalapeño pepper
or 4, serranos if you want it hotter |
*
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
muffin mix
cornbread mix |
* |
| 0.5 | each |
onions
vidalia, minced |
|
| 3 | each |
garlic cloves
(3 to 4) |
|
| 2 | each |
jalapeño pepper
or 4, serranos if you want it hotter |
*
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Make-up the batter according to instructions on box.
Next sauté the onions and garlic in pan with ½ tablespoon butter or olive oil.
Sauté onions until translucent.
Fold onions, garlic, chiles and cheeses into the batter.
Pour batter into muffin molds and bake per instructions on the box (I believe it is 350℉ (180℃) for 10 to 12 minutes, but I could be wrong).
