Bacon Cheddar Jalapeno Corn Muffins
Servings: 12 Muffins
Calories: 311.7kcal
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Ingredients
- 17 oz. Muffin mix Jiffy Mix is our choice, 2 boxes, ours are available
- 14.75 oz creamed corn 1 standard can
- 2 eggs
- ⅔ cup buttermilk
- ⅔ cup milk
- 2 tablespoons butter unsalted, melted
- 6 slices bacon cooked and finely diced
- 3 oz cheddar cheese shredded
- 1 medium jalapeno finely diced
Instructions
- Preheat oven to 400 ° F.
- In a mixing bowl, empty 17 oz. Muffin mix
- Add the 2 eggs and stir lightly, then add the 2/3 cup buttermilk and 2/3 cup milk.
- Stir everything together quickly until almost combined, add the melted 2 tablespoons butter and 14.75 oz creamed corn and stir until just combined.
- Reserve a small amount each of 6 slices bacon, 3 oz cheddar cheese and 1 medium jalapeno for garish (if desired) and quickly fold in the rest.
- Coat muffin tin with nonstick spray and evenly divide the batter among the cups.
- Top each muffin with a little bit of the reserved bacon, cheese and jalapeno. Bake to 20 minutes, until tops are lightly golden brown and the edges just start to pull away from the sides of the muffin tin.
- Allow to cool in the pan for about 5 minutes,and serve.
Made Ajustments? A Change for Next Time?
Nutrition
Calories: 311.7kcal | Carbohydrates: 36g | Protein: 8.3g | Fat: 15.3g | Saturated Fat: 6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.1g | Trans Fat: 0.1g | Cholesterol: 50.5mg | Sodium: 582.9mg | Potassium: 171.2mg | Fiber: 3.1g | Sugar: 10.7g | Vitamin A: 301.5IU | Vitamin C: 2.9mg | Calcium: 111.4mg | Iron: 1.3mg
