Mini Jalapeno Popper Corn Muffins

Mini Jalapeno Popper Corn Muffins 1 ½ Tablespoon cookie scoop Ingredients 8.5 ounces Jiffy Corn Muffin Mix 1 box 1 jalapeno finely diced 1 egg ⅓ cup milk 3 ounces cream cheese cut into 20 cubes ½ cup sharp cheddar cheese shredded 1 jalapeno thinly sliced (optional) Preheat oven to 400F. Grease mini muffin tin (I use butter). Mix dry corn muffin mix and diced jalapeno together. Add egg and milk and stir until just combined. Allow to sit for 3 minutes. Using 1 ½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins). Push small cube of cream cheese into each muffin. Sprinkle each muffin with cheddar cheese. Top with jalapeno slice (if desired). Bake for 12-15 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove.