Say that three times fast. I’m pretty sure I don’t have pictures of these little cuties and for that I’m sorry. I go to MOPS every other Friday and haven’t really taken food very often (we have breakfast there) until I started working Thursday evenings and decided that would be a great time to cook for the next morning :) These were easy to make and perfect for our brunch-y, breakfast-y, bring-whatever-you-can-make Friday morning potluck. They would also make good appetizers, picnic food, party food, etc. You can eat them at room temperature, but if you can heat them up a bit in the microwave before serving (or right out of the oven of course), go for it. They were spicy, but not offensively so. Apparently my love of spice developed during pregnancy never went away. My family isn’t that happy about it. Lily however, doesn’t seem to mind :o)
The recipe comes from Love and Butter.
And just so you know, these are incredibly cheap to make. Also a bonus ;)
- 1 jalapeno, seeded and diced (leave the seeds. dare you.)
- 1 cup grated cheddar cheese
- 1 egg
- 4.5 oz can chopped green chiles
- 8oz can cream style corn
- 8.5oz box corn muffin mix
Mix the egg, canned chiles, and corn together. Add the cheese and jalapeno. Open the muffin mix into another bowl and make a well in the center. Add the wet ingredients. Stir about 20 times. Spoon into your mini muffin pan and bake at 400 for 13 minutes (20 for regular muffins).
But really, you should check out the website version cause she has pretty pictures :) I WILL make these again. They are definitely a keeper for all things potluck, take-food-type events. I swear I’m going to do a hyphen-useage tutorial. And more things made in muffin pans. Especially mini stuff. Or mini food in general. It’s kind of my thing right now. Speaking of my things, check out my pin boards at Pinterest :)