I don’t bake because I’m not a fan of measurement when cooking – but this recipe is forgiving enough even for the most haphazard cook like myself. I prepared these one weekend for a family dinner and 6 people were able to put a massive dent in 24 muffins (double the recipe) – so that tells you it was good.
I adapted this recipe from one that I came across on Pinterest – adding the bacon and changing up some of the measurements. These will last for a few days – but are best right out of the oven (or re-heated when ready to serve).
One response to “Recipe: Jalapeno Bacon Cheddar Parmesan Corn Muffins”
So . . . where’s the actual recipe?