Easy Jalapeño and Cheddar Corn Muffins
By: Sheri Wetherell
Published: October 24, 2013

Jalapeño muffins are great all year long. Alongside BBQ ribs in the summer or a piping hot bowl of chili in the winter these tasty muffins are an easy and versatile addition to any meal. 
Jalapeño and Cheddar Corn Muffins
Makes 8 muffins
	1 8.5-ounce box of Jiffy Corn Muffin Mix
	3/4 cup buttermilk
	1/2 teaspoon baking soda
	1 egg, lightly beaten
	1/2 cup green onion, chopped
	1/2 cup creamed corn
	1/2 cup jalapeño (or to taste), finely diced
	1 cup Cheddar cheese, grated and divided
	1 tablespoon sugar
	2 tablespoons vegetable oil
	Preheat oven to 425ºF. Mix together all ingredients (reserving 1/4 cup of Cheddar cheese for topping) until just blended.
	Fill 8 muffin cups 2/3 full and top each muffin with a bit of Cheddar cheese.
	Bake for 20-25 minutes or until a knife inserted comes out clean.