You can make these from scratch, mixing together all the four and dry ingredients. But these are doctored up from a box of corn muffin mix. I know, horrible. But, I was hungry and wanted them ever since my Mississippi friend brought these over on Easter. I didn’t have any cornmeal, but I did have one of those little boxes of the Jiffy mix. So, I improvised, and they came out pretty great. The best thing is that they were ready in only 20 minutes. If you’re hungry, that’s important.
One 8.5 oz box of corn muffin mix
1/2 cup milk
1/2 cup pickled Jalapeno peppers, chopped (the ones cut in circles)
plus 12 additional circles for the top of each muffin
1/4 cup chopped green onions (white and green parts)
3/4 cup shredded cheddar cheese
2 tblsp honey
1 tablespoon melted butter
Ignore the directions on the box except to turn the oven on to 400.
Mix the contents of the box with the eggs, honey, milk and butter. Stir in the cheddar and 1/2 cup chopped Jalapeno peppers
Spray the inside of your muffin tins or paper muffin cups with no stick spray. If you don’t, the cheddar cheese makes the muffins stick pretty bad. I learned this by trial and error. Fill muffin tin or paper muffin cups halfway and top each one with a circle of Jalapeno pepper.
Bake at 400 for 15 or 20 minutes until browned
serve with butter