Jalapeño Corn Bread Mini Muffins

Oxmoor House
6 servings (serving size: 2 mini muffins)


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3/4 cup self-rising white cornmeal mix
1/2 cup fat-free buttermilk
2 tablespoons minced seeded jalapeño pepper
1 1/2 tablespoons canola oil
1 large egg
Cooking spray


Prep: 9 Minutes
Cook: 17 Minutes

1. Preheat oven to 425°. Lightly spoon self-rising white cornmeal mix into measuring cups; level with a knife, and place in a large bowl. Combine buttermilk, jalapeño pepper, oil, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture; stir just until combined. Coat 12 miniature muffin cups with cooking spray; spoon batter evenly into cups. Bake at 425° for 17 minutes or until lightly browned. Remove from pans immediately; serve warm.

Created date

January 2011

Nutritional Information

Calories 127
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 3.7 g
Carbohydrate 17.4 g
Fiber 1.3 g
Cholesterol 30 mg
Iron 1.2 mg
Sodium 312 mg
Calcium 93 mg