Instructions

• Preheat oven to 400°F. Spray a mini muffin tin with cooking spray. (This recipe makes about 18 mini muffins.)
• Trim stems from both jalapeños. Finely dice one jalapeño (remove seeds/membranes if you prefer less heat). Slice the other jalapeño into thin rounds—about one slice per muffin.
• Cut the 3 ounces cream cheese into 18 small cubes.
• In a medium bowl, stir together the Jiffy corn muffin mix, the diced jalapeño, the large egg, and the 1/3 cup whole milk until just combined.
• Divide the batter evenly between the mini muffin cups, filling each cup about 3/4 full.
• Push one cream cheese cube into the center of each filled cup so it is mostly covered by batter.
• Sprinkle shredded sharp cheddar on top of each muffin, then place one jalapeño slice on each.
• Bake for 12 to 15 minutes, until the tops are lightly golden and set.
• Let the muffins cool in the tin for a few minutes, run a knife around the edges of each muffin to loosen, then remove from the tin and serve.