Mikki Brisk

This is not my recipe. Oh! How I wish I could claim its origins, but alas, I cannot.

Mister and I were at a beach party (where, incidentally, we once again felt like we were in a beer commercial and wondered how in the world we managed to swing that invite). This dude named Danny placed a tray of mini-muffins in front of us and we dug in. After a single bite, I turned to Danny and said, “Dude – these muffins will get you laid tonight.” Well, as you can imagine, lively conversation ensued and at some point Mister inquired as to whether or not Danny would be willing to share the muffin recipe. Happy to, he pulled out his phone and forwarded the link right then and there. My life will never be the same.

Here’s what you’ll need…

Jalapeno, Cheddar Cheese, An Egg, Chopped Green Chiles, Cream-Style Corn and Corn Muffin Mix. Easy!

Preheat oven to 400 degrees F.

Chop the top off that jalapeno, slice it down the middle, and clean out all the seeds and white tissue. The heat is being taken away by doing this, but it still has flavor. Dice the jalapeno. (Sorry I didn’t take photos of this, but I was in a danged hurry, y’all.)

Grate your cheddar cheese. As I was rushing, I used pre-grated cheese on this particular night and it worked just fine. Personally, I do prefer to grate a nice extra-sharp cheddar for this one, though. And I urge you to try it that way first. Convenience may dictate otherwise, but please give the grater a try as it really does pack a punch.

Place the corn muffin mix in a bowl and make a well in the center. Set aside.

In a separate bowl, combine remaining ingredients and stir well. Whatever you do, use a wooden spoon! Aw, I’m just messing with you. You can use any kind of spoon you want, yo.

Pour wet ingredient mixture into the dry muffin mix…

and stir to combine.

Prepare your mini-muffin pans, by spraying with cooking spray.

Now I’m gonna tell you something about the above photo. I was trying to get the picture of the pan being sprayed and it looks like an unholy mess. Truth is, I only spray each individual muffin mold. It’s certainly easy to spray the whole danged thang, and if you do, just wipe the excess oil off the flat parts of the pan (the places the muffins don’t be going).

Spoon the mix into the pan molds, 1/2 to 2/3 full. This is the only place I stray from the original recipe: I place a small amount of grated cheese on each mound of uncooked mix. I do this because I like the appearance of the melted cheese on the tops of the cooked muffins. And, okay, I do it because I can’t seem to get enough cheese in my life.

Place in preheated oven and cook for 13 minutes (or until done). If you’re using a full-sized muffin pan,  cook for 20 minutes.

Remove from oven and place on racks to cool slightly, then serve.

This is one of the easiest recipes I’ve tried in a long, long time. I’ve made them in both mini and full-sized muffin pans, and the jury’s still out on which is the preferred size. Also, when Danny brought these to the beach party, he served them with an herb butter he made with honey and rosemary. It was evil-good, y’all. I’ve since made a cilantro-honey butter to go with these muffins (softened stick of butter with about 1/2 teaspoon honey and 2 tablespoons chopped cilantro mixed in, placed in a small bowl, then refrigerated until set and ready to use), and it’s awesome. But I don’t always remember to make the butter, because I’m me. And that’s okay! These muffins don’t need a thing in the world to make them better. They are primo just as they are.

Mister and I are so grateful Danny brought these muffins to the beach party. And we’re even more grateful he was willing to share the recipe. As for how Danny’s evening went at the party, I have no idea if he got laid or not. I was too busy scarfing mini-muffins and enjoying  food ecstasy to have followed up…

Here’s the link to the original recipe.

And here’s the printable…