Cranberry Jalapeño Cornbread Muffins
Ingredients
- ¼ cup Member's Mark™ Unsalted Sweet Cream Butter
- 3 Jalapeños seeded and diced
- 1 can Del Monte® Whole Kernel Corn well drained
- 1 ⅔ cups Ocean Spray® Cranberries
- 2 pkg "JIFFY"® Corn Muffin Mix
- 1 can Del Monte® Cream Style Corn
- 2 Eggs large
Instructions
- Preheat oven to 400°F. Grease 18 wells in two muffin tins with Member's Mark™ Unsalted Sweet Cream Butter. Set aside jalapeño rounds, 1/3 cup of corn kernels and 2/3 cup of cranberries to top the muffins before baking.
- Melt 1/4 cup Member's Mark™ Unsalted Sweet Cream Butter in a large microwave-safe bowl. Stir in diced jalapeños, remaining corn kernels, remaining 1 cup cranberries, corn muffin mix, cream style corn and eggs.
- Divide batter between the 18 muffin wells. Evenly top each muffin batter well with corn, sliced jalapeños, and cranberries. Bake for 25 minutes or until golden brown.