Nacho Mini Muffins

• 2 (8 1/2 ounce) boxes Jiffy cornbread mix
• 2 large eggs
• 23 cup milk
• 2 cups mexican style shredded cheese
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn
• 1 (7 ounce) cannacho style sliced jalapeno peppers

1. Preheat oven to 400°F Beat eggs with milk.
2. Add dry cornbread mix and stir until just combined.
3. Drain corn, beans and peppers.
4. De-seed and dice peppers.
5. Mix corn, beans, peppers and cheese into cornbread batter, stir until just combined.
6. Line mini muffin pans with paper cups.
7. Spoon batter into pans, bake 15 minutes or until golden brown.
8. Cool completely before serving.

cornbread mix, eggs, milk, mexican style shredded cheese, black beans, whole kernel corn, cannacho style

Taken from www.food.com/recipe/nacho-mini-muffins-520314 (may not work)