Nacho Mini Muffins

Quick, easy appetizer! Serve with a dollop of sour cream on top if you like.

• Ready In: 40 mins
• Yields: 48 mini muffins

Ingredients

• 2 (8 1/2ounce) boxes  Jiffy cornbread mix
• 2  large eggs
• 2⁄3 cup milk
• 2  cups  mexican style shredded cheese
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn
• 1 (7 ounce) can  nacho style sliced  jalapeno peppers

Directions

1. Preheat oven to 400°F Beat eggs with milk.
2. Add dry cornbread mix and stir until just combined.
3. Drain corn, beans and peppers. De-seed and dice peppers.
4. Mix corn, beans, peppers and cheese into cornbread batter, stir until just combined.
5. Line mini muffin pans with paper cups. Spoon batter into pans, bake 15 minutes or until golden brown.
6. Cool completely before serving.