 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 ounce(s) cream cheese |
1 box(es) jiffy cornbread mix |
1/3 cup(s) milk |
1 egg |
2 hot dogs |
pickled jalapenos diced |
Directions:
1. Makes 24 mini muffins
2. Pre-heat the oven to 375ºF.
3. Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.
4. In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in the hot dogs, jalapeño and chilled cubed cream cheese.
5. Spray a mini muffin tin with nonstick cooking spray, then divide the cornbread mixture equally into the muffin cups. Bake for 15-20 minutes.
|
|