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Recipe Summary

prep:
9 mins
cook:
17 mins
total:
26 mins
Yield:
6 servings (serving size: 2 mini muffins)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

127 calories; calories from fat 0%; fat 4.8g; saturated fat 0.5g; mono fat 2.5g; poly fat 1.4g; protein 3.7g; carbohydrates 17.4g; fiber 1.3g; cholesterol 30mg; iron 1.2mg; sodium 312mg; calcium 93mg.
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