Jalapeno Cheddar Einkorn Cornbread Muffins

Jalapeño Cheddar Einkorn Cornbread Bites

Servings 24
Author Tempie


  • butter , softened (for greasing muffin pan)
  • 2/3 cup cornmeal
  • 1/3 cup Einkorn all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/3 cup whole milk
  • 2 large eggs , lightly beaten
  • 1 medium jalapeño , ribs and seeds removed, minced
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp melted butter


  • Preheat the oven to 450° F. Lightly grease a 24-cup mini muffin pan with the softened butter.
  • In a medium-sized bowl, whisk together the cornmeal, flour, baking powder and salt. Add the shredded cheese and whisk into the mixture.
  • In a small bowl whisk together the eggs, milk, melted butter and jalapeño. Fold the wet ingredients into the dry mixture until just combined.
  • Evenly distribute the mixture among the 24 muffin cups. It's about a tablespoon per cup. Place into oven and bake until they are firm to the touch and golden brown around the edges, about 10 minutes.