JALAPEñO-HAM MINI CORN MUFFINS

Jalapeño-Ham Mini Corn Muffins image

Tender bite-sized mini corn muffins with a little kick.

Provided by lutzflcat

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

nonstick cooking spray
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
⅓ 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
⅓ cup shredded Monterey Jack cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
Remove corn muffins from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg