In a medium bowl, mix egg, chopped green chiles, and cream style corn. Add cheese and diced jalapeƱos and mix again.
In a large bowl, empty the box of Jiffy corn muffin mix into a large bowl. Form a well in the center. Add the wet ingredients and stir until just combined.
Spray a 24-mini muffin pan with nonstick cooking spray and spoon in the batter.
Bake for 15 minutes, or until toothpick inserted in the middle comes out clean. (If you are using a standard 12-cup muffin pan, increase your bake time to 20 minutes.) Let cool on a rack, then serve.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2016/04/jalapeno-cheddar-cornbread-muffins.html