Savory Southwest Corn Muffins

Ready in 35 min
Serves 4 portions
Created By: Rachel Zemser


  • 1 8.5 oz. box corn muffin mix
  • 1 egg
  • 1/4 cup low-fat buttermilk
  • 1 tbsp. red pimientos, jarred, diced
  • 1 tbsp. green jalapeños, jarred or canned, diced
  • ½ cup cheddar cheese
  • ½ cup cream cheese frosting
  • ¾ cup cooked bacon bits
  • 2 tbsp. Pixo Pearls – (Original or Raspberry)


  1. Preheat the oven to 400ºF
  2. Grease muffin pans or use paper baking cups.
  3. Blend together the corn muffin mix with the egg, buttermilk, pimientos, jalapenos, cheddar cheese and 2/4 cup of diced cooked bacon.
  4. Reserve the last ¼ cup of bacon bits for garnish.
  5. Fill the muffin tins or paper cups half full so they have room to bake and expand. Bake 15 to 20 minutes until the cakes are golden brown. Using a pastry bag and decorative tip, pipe the cream cheese frosting artistically across the top surface of the muffin.
  6. Garnish the muffins with the remaining bacon bits and Pixo Pearls