Total Recipe cost: $1.58
Servings Per Recipe: 6 muffins
Cost per serving: $0.26 each
Prep time: 5 min. Cook time: 15 min. Total: 20 min.
|1 8.5 oz. box||corn muffin mix||$0.43|
|1 medium to large||fresh jalapeno||$0.11|
|1/2 cup||shredded cheddar cheese||$0.47|
|1/2 cup||frozen corn kernels||$0.24|
STEP 1: Preheat your oven according to the box directions (my box said 425 degrees but my oven runs a little hot so I set it at 400). Either spray the inside of of a muffin tin with non-stick spray or line the wells with cupcake liners.
STEP 2: In a medium mixing bowl, combine the corn muffin mix, diced jalapeno, shredded cheese, frozen corn kernels, milk and egg. Mix well and let the mixture settle for a couple of minutes.
STEP 3: Divide the mixture evenly among the six muffin wells. Place in the oven and bake according to the box directions (mine said 15 minutes). Remove them from the oven when they are golden brown on top. Let them cool slightly before removing from the tin (to prevent them from breaking).
NOTE: Corn muffins and corn bread are super easy to make from scratch too but on a week night, when I don't feel like measuring and mixing ten ingredients, I'm content to pour a box of mix and just add a couple extra items to make it special.
These muffins are a great side dish to Chili, Pulled Pork and gravy, Southwest Breakfast Casserole (which isn't JUST for breakfast), Pumpkin Soup, Bold Black Bean Salad and Enchiladas. They're just so quick, easy, yummy and inexpensive that you don't even need a reason (or main dish) to make them!