I have been trying to write this post ALL DAY LONG. All day. It is now 7:02pm, and I’m just now finding the time to attempt it again. That’s just life these days! No time to do anything. Most days I just wander around cleaning up one thing after another, getting distracted, and nothing actually ends up being DONE, just in various stages of disarray. I am going to be forced onto a schedule at this rate, something I’ve been avoiding like the plague for many years now.
I wrote that last paragraph Saturday. Its now 9:47am on Monday morning, and this is how far I’ve gotten. I think I have bloggers block. That’s a thing, right? Too distracted to sit down and finish one measly blog post. UGH. Let’s get right down to the heart of it then, shall we? Lest I get distracted by shiny things in my other tabs again and wander away without actually hitting “Publish”…again?
I didn’t actually try these myself. I made them, yes, but I don’t particularly like jalapenos, so I didn’t eat the finished product. I did get rave reviews from several people though, and a request for the recipe, so here you go.
These mix up very easily. I didn’t even take photos of the process because 1. I was prepping for a midweek dinner and service that was attended by 12 adults and at almost that many children. 2. I wasn’t planning on posting this recipe It is simple enough though that I don’t think the lack of photos will hurt!
I need to give a major shout out to the writer over at The Comfort of Cooking, where I got this recipe. You can jump on over there and thank her as well. There are a lot of fabulous recipes and mouth-watering photos over at her site.
Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 66mg Sodium: 356mg Carbohydrates: 34g Fiber: 1g Sugar: 18g Protein: 7g
Serve your cornbread muffins with some whipped honey butter and your favorite chili! If I can ever get my husband to sit and write out his chili recipe, I’ll share it here.
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