Mini Jalapeno Popper (Cornbread) Muffins

Mini Jalapeno Popper (Cornbread) Muffins 1 - 6 oz pack Sweet Yellow Cornbread & Muffin Mix (Jiffy mix my fav) 1/2 - cup milk 1 - egg 2 - 3 - fresh whole jalapenos, chopped 1 - cup shredded cheddar cheese or colby jack 6 - ounces cream cheese, cut into 1 inch cubes Preheat oven to 350 degrees. 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 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. Serve warm Recipe yields: 12 mini muffins