Make these mini cornbread muffins to accompany a bowl of soup, or to serve as finger food for your next party. These are flavoured with jalapenos, cheese, red pepper and onions, but you can include your favourite additions instead.
120 oz pkgBob's Red Mill Gluten-Free Cornbread Mix
2largeeggs
1 ½cupsmilk,dairy, or plant-based. I used almond milk.
⅓cupmelted butter
½cupshredded cheese of your choice
¼cupgreen onions,finely chopped
¼cupred pepper,finely diced
½to 1 jalapeno pepper,minced
Instructions
Preheat oven to 375°F.
Line mini muffin tins with paper liners.
Put cornbread mix in a large bowl. Add eggs, milk and butter and beat on low speed with electric mixer until well combined, then beat on high for 30 seconds.
Stir in cheese, onions, and peppers.
Fill muffin tins ⅔ full.
Bake at 375°F for 12-15 minutes. Let cool in muffin tin for 5 - 0 minutes, then transfer to wire rack. Remove paper liners.
Notes
Using the entire package of cornbread mix makes a lot of mini muffins! If you don't want them all small, make some in a regular muffin tin and just bake a little longer. You can also make this recipe in a greased or non-stick 9 x 9 pan. In this case, bake for 25 minutes or until lightly browned.