These cheesy jalapeño cornbread muffins are a great side dish to almost any meal. But, I love them so much I choose to make them as a snack to enjoy throughout the week. A fantastic meal prep snack to have handy any time of day, give them a try!
- 60 g Jalapeno Pepper, diced (about 2 peppers)
- 1 cup Gouda Shredded Cheese
- 2 Large Whole Eggs
- â…” cup 2% Milk
- 1 cup Cream Corn
- 2 packages Jiffy Corn Muffin Mix , 2, 8.5 oz Box
- Preheat oven to 400’°
- While the oven is preheating, combine all ingredients in a large bowl. Stir until well incorporated. The mixture will be lumpy. Allow the mixture to rest for 3-5 minutes.
- While the mixture is resting, spray your muffin tins with non-stick cooking spray.
- Scoup the mixture into your muffin tins, filling 3/4 of the way full.
- Bake at 400’° for 18 – 20 minutes. Then remove from the oven and allow to cool slightly before serving.
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Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate these cheesy jalapeño cornbread muffins into your meal prep. Also how you can easily adjust the protein to meet your macro requirements.
NOTES FOR MEAL PREP:
This is a wonderful recipe for meal prepping. You can store the individual muffins in the fridge for 5 â€“ 7 days or in the freezer for up to one month. I love to eat these warm, so if removing from the freezer, I pop them in the microwave for 30 seconds. Or if pulling from the fridge you can microwave them for 10-15 seconds.
NOTES FOR COUNTING MACROS:
Like many baking recipes, this recipe does not allow for a lot of alterations. The one macro nutrient you can adjust easily though, is the protein macro.
- There is not a lot of protein in this recipe. Because of that you will need to introduce an additional ingredient to increase the protein. For this recipe I recommend adding an unflavored protein powder. Although, you must remember protein powders are not created equal, so be sure to check your label.
- However adding too much protein powder to this recipe can cause the muffins to become very dense. My recommendation would be to not add more than 2 serving sizes/2 scoops of your protein powder.
Protein powder can range from 15 grams per scoop to 35 grams per scoop. But they can also increase your carbs, fats, and sugars depending on the type of protein powder you choose.
It is for that reason I like to keep an unflavored, protein powder on hand, one that has zero carbs, fats, and sugars. This allows me to add as much protein as I like without increasing my fats or carbs.
For these cheesy jalapeño cornbread muffins I did not include any protein powder to my recipe. This allows those counting macros to add a little or as much protein as they prefer. Or, allow this to be more of a carb loaded snack.
My favorite protein powder is:
Isopure zero carb, keto friendly, 100% whey protein isolate, unflavored. This powder mixes in very well, is truly unflavored, and bakes wonderfully. Each serving contains 25 grams of protein. In this recipe 2 serving size scoops would add 50 grams of protein to this recipe, or 3.5 grams of protein per muffin.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
Not a fan of Jalapenos but looking for a delicious muffin to snack on?
Check out my Blueberry Pancake Protein Muffins.