Mini Jalapeno Popper (Cornbread) Muffins

Mini Jalapeno Popper (Cornbread) Muffins 1 6 oz packet Sweet Yellow Cornbread & Muffin Mix use your favorite,I like Jiffy 1/2 cup milk 1 Egg 2 or 3 – fresh whole jalapenos, seeded and chopped 1 Cup cheddar or Colby jack cheese, shredded 6 Oz cream cheese, cut into 1 inch cubes Preheat oven to 350 degrees. Spray a mini muffin pan with non stick spray and set aside. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine. Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended. Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to each mini muffin cup. Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full. Bake 10 – 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.