Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 0.25 cups white sugar
• 4 teaspoons baking powder
• 0.5 teaspoons salt
• 1 teaspoon garlic powder
• 1.5 cups finely shredded Cheddar cheese
• 1 cup milk
• 2 eggs
• 0.25 cups vegetable oil
• 3 canneds jalapeno peppers - stems and seeds removed and peppers finely diced
• 0.25 teaspoons vanilla extract
• 1 tablespoon butter , melted - divided
• 3 tablespoons yellow cornmeal , or as needed - divided

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3. 3 Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4. 4 Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
5. 5 Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Nutrition per serving