211012 - Recipe Tuesday - "Jalapeno Cheddar Cornbread Muffins"

INGREDIENTS
4 ounce cream cheese
2 Tbsp. Butter
1 Box of Jiffy Cornbread Mix (or something similar)
1/4 cup pickled jalapeno pepper slices minced
1 large egg, lightly beaten
2/3 cup 2% milk
1 cup 2% fat-free shredded cheddar cheese (Kraft)
2 Sliced Raw Jalapenos

DIRECTIONS
1.) Preheat oven to 400°F. Grease muffin tin. spray with non-stick cooking spray or line with paper liners.
In medium bowl, heat the cream cheese and butter in microwave for :30 at a time, until soft enough to stir.
2.) Add in the cornbread mix, eggs, milk, jalapenos and cheese. Stir gently to combine.
3.) Scoop batter into muffin tin. Place a slice of raw jalapeno in the middle of the top. Bake on center rack of oven 20 – 22 minutes until golden brown on top and knife inserted in center comes out clean.
4.) Cool on a wire rack before serving.

QOTD - Favorite part of fall/autumn?

WARM UP - Light DB Arm Activation
Front Raise
Lateral Raise
Spider Curls
Tricep Kick Backs

STRENGTH - Stations (:30 on/:30 off) x 3 Rounds
Landmind Lumberjack
Skull Crushers
Sandbag Over the Shoulder
Axel Windshield Wipers

COACH PREP - 4 of each (easy skill) and 4 of each (wod skill)

WOD -
(A: Competitor) 85 of each @ RX

(B: Performance)
FOR TIME
(:40 on/:20 off)
60 Box Jump Overs 24”/20”
60 Sumo Deadlift High Pulls 95/65

(C: Fitness)
FOR TIME
(:40 on/:20 off)
60 Box Jump Overs 20”/12” (or step overs)
60 Sumo Deadlift High Pulls 75/55