Jalapeño Corn Bread Mini Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.7g
  • Carbohydrate: 17.4g
  • Fiber: 1.3g
  • Cholesterol: 30mg
  • Iron: 1.2mg
  • Sodium: 312mg
  • Calcium: 93mg


  • 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


  1. 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.
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