Mini Muffins
- Vegetable oil spray for muffin tin
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/4 cup mashed ripe avocado
- 1/4 cup light Herb and Garlic Philadelphia Cream Cheese
- 1 Tbsp Salsa Verde
- 1 Tbsp finely diced jalapeno pepper
- 1/4 cup cilantro
- Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.
- Combine buttermilk, egg, avocado, cream cheese, salsa, jalapeno pepper, and cilantro. Stir buttermilk mixture into flour mixture until combined.
- 3 diced green onions
- 1/2 cup finely diced red pepper
- 1/8 cup finely diced jalapeno pepper
- 2 cans cocktail shrimp drained, rinsed, and dried
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1 cup light Herb and Garlic Philadelphia Cream Cheese
- 1/4 cup chopped cilantro
- Whip together the cream cheese, salt, pepper, and cumin
- Add the shrimp, and diced vegetables.
- Add fresh chopped cilantro.
- Set aside.
To assemble the dish
- Spray a mini muffin tin with cooking spray and fill each cup with a half rounded teaspoon per cup of the muffin mix
- Using your fingers, flatten the mixture along the bottom and work it up and around the sides of the cup. The idea is to make your cornbread batter into a little bowl your filling will go in. (Don't worry if it seems thin - resist the urge to add more batter, it will inflate as it bakes and you don't want a crust that is too thick.)
- Fill each cup with the filling (about the size of a small melon baller) and top with another rounded 1/2 tsp batter.
- Smooth batter over the top of the filling with a butter knife so that it forms a muffin cap.
- Bake in a 375 oven about 17 minutes; until a toothpick inserted into the dough comes out clean.
- Serve warm from the oven.
- Makes app. 32 mini muffins
