Mini Jalapeno Cheddar Corn Muffins

Preheat Oven: 375 degrees

Ingredients:

• 1/3 cup Sugar
• 1 tbsp Honey
• 1/4 cup Butter, melted
• 1 large Egg
• 1/4 tsp Baking Soda
• 1/2 cup Buttermilk (1/2 cup Skim Milk, 1/2 tbsp Lemon Juice)
• 1/4 tsp Salt
• 1/2 cup Yellow Cornmeal
• 1/2 cup Flour
• 1/4 cup Cheddar Cheese, Shredded
• 1 jalapeno, seeded and sliced finely

Directions:

In medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal and flower. Do Not Overmix. As soon as flour is blended in, fold in sliced jalapeno and cheddar cheese.

Add batter equally to cups of a greased mini muffin tin. Bake 15 to 20 minutes.

Taco Meatloaf

Preheat Oven: 350 degrees

• Tortilla Chips
• 1 Roma Tomato
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 medium Jalapenos
• 2 Eggs
• 1 lb Ground Beef
• 1 can Black Beans, drained and rinsed
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Shredded Cheddar

In food processor, process down tortilla chips until they are no larger than a dime. Remove to bowl, set aside.

Roughly chop tomato, onion and garlic place in food processor. Remove stem, seeds and ribs from both red pepper and jalapenos, chop roughly and add to food processor. Blend until combined, you can vary the consistancy based on your preference.

In a large bowl, combine beef, vegetable puree, black beans, tortilla chips, seasonings and eggs.

Place meat loaf mixture in greased loaf pan. Bake for 1 hour. adding shredded cheddar cheese to the top in the last 5-10 minutes.


*** Note: I like to put an avocado in the food processor with a little salt and olive oil, blend it up and use that as a topping - kind of like sour cream - it is delish!***