Spicy Cheesy Corn Muffins
photo by ddav0962
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 240.97 g box Jiffy corn muffin mix
- 1 egg
- 157.80 ml milk
- 236.59 ml cheddar cheese (grated)
- 29.58 ml honey
- 29.58 ml sriracha chili sauce (I like mine very spicy- use 1 tablespoon if you aren't into spice)
directions
- Preheat oven to 400 degrees.
- Whisk egg, milk, honey, and sriracha together in a bowl.
- Then add the dry muffin mix and about 3/4 cup of the cheese.
- Mix until moist (don't over-mix).
- Spoon into a greased muffin tin (I just spray it down with PAM).
- Sprinkle remaining cheese on the tops of the batter.
- Bake for about 12 - 15 minutes or until tops are brown.
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Reviews
-
These are very good muffins, both cheesy and spicy as the name says. I found the batter to be extremely liquidy even with just a quick stir-together but they seemed to bake up just fine. They're not in any way dense inside but rather very fine and light. Instead of the sriracha I used 1T of chili paste. They were delicious! Thanks for sharing the recipe, I made these for Pick-A-Chef Spring 2011.
Tweaks
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These are very good muffins, both cheesy and spicy as the name says. I found the batter to be extremely liquidy even with just a quick stir-together but they seemed to bake up just fine. They're not in any way dense inside but rather very fine and light. Instead of the sriracha I used 1T of chili paste. They were delicious! Thanks for sharing the recipe, I made these for Pick-A-Chef Spring 2011.