Jiffy Box Corn Muffins with Jalapeno...

Wednesday, April 10, 2013

Yesterday I shared with you a recipe for Jalapeno Bacon Garlic Bread that used 1/2 a can of jalapenos.
So, what did I do with the leftover jalapenos?

Jalapeno Corn Muffins...

And they started out using something I'm sure we've all had in our pantry at some point...

And a little Greek Yogurt...


1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk 
1/4 - 1/3 cup plain Greek yogurt (or sour cream)
1 tablespoon honey
2 Tablespoons of diced jalapenos.  (I used canned jalapenos)
1/3 - 2/3 cup canned cream corn

Combine everything together in a bowl...

Spoon the mixture into your muffin pan.
I always spray the muffin liners so nothing sticks...

Bake at 400 until a toothpick comes out clean when placed in the center
of the muffin, about 20 minutes.

These muffins were MOIST and with just enough "kick" to make them DELICIOUS...

Enjoy your day!  

Click HERE to see the recipe for the most amazing Jalapeno Bacon Garlic Bread...

I mean, you can't have leftover jalapenos and NOT use them!  


  1. They look and sound delicious Lois. Thank you for sharing the recipe!

  2. Hubby loves jalapeno cornbread...I will have to give this a try!

  3. This looks delicious. I think my husband would love them!

  4. My hubby would love those. He loves spicey and jalapenos!

  5. I love spicy foods and this recipe is surely a hit for me. Now, I have to convince my wife to make some for me. Baking is really not my forte. lol :) Thank your Lois for sharing this recipe. I just can't wait to try this. Yum!

  6. YUMMY~ these looks so good and best of all~ easy peasy! Thanks for sharing, Lois! :)