Jalapeno Popper Corn Muffins with Bacon and Cheddar

🧂 Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup cornmeal
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 1/4 cups milk
• 2 large eggs

  lightly beaten
• 1/3 cup vegetable oil
• 3 Tbsp melted butter
• 2 bacon strips

  cooked and crumbled
• 1/2 cup shredded cheddar cheese

  plus more for muffin tops
• 1 medium jalapeno

  chopped finely
• 1 15-ounce corn muffin mix

  Use your favorite cornbread box mix (I like Fleischmann's Simply Homemade – available at markets and Amazon.com [https://amzn.to/2y6r629]) and fold in the bacon, cheddar, and jalapeno. Bake according to package instructions.

Instructions

• 1 Preheat the oven to 350°F and grease or paper-line 18 to 20 standard muffin
  cups.
• 2 Combine flour, sugar, cornmeal, baking powder and salt in medium bowl. Then
  combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add the
  milk mixture to the flour mixture; stir just until blended. Gently fold in
  crumbled bacon, cheese, and jalapeno. Pour into the prepared muffin cups and top
  with additional shredded cheese.
• 3 Bake for 18 to 20 minutes or until wooden pick inserted in center comes out
  clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool
  slightly. Serve warm.

Nutrition Info