Spicy Cornbread Mini-Muffins

Recipe View Preheat oven to 425°F (220°C). (5 minutes)

Recipe View In a large bowl, whisk together the flour, 1 cup of cornmeal, sugar, baking powder, salt, and garlic powder. Add the Cheddar cheese and mix until the cheese is coated with the dry ingredients. (5 minutes)

Recipe View In a separate bowl, beat together the milk, eggs, vegetable oil, diced jalapeños, and vanilla extract until well combined. (3 minutes)

Recipe View Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined. The batter should be slightly lumpy. (2 minutes)

Recipe View Brush 18 mini muffin cups with some of the melted butter. Spoon about 1 teaspoon of cornmeal into each muffin cup, tilt the pan to coat the muffin cups evenly, and tap out any excess cornmeal. (5 minutes)

Recipe View Spoon the batter into each muffin cup, filling them about 2/3 full. (3 minutes)

Recipe View Bake in the preheated oven for 11-12 minutes, or until the mini muffins are lightly golden brown and a toothpick inserted into the center comes out clean. (12 minutes)

Recipe View Let the mini muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)