Chicken-and-Green Chile Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 tablespoons butter or margarine |
1 medium-size sweet onion, finley chopped |
1 1/2 cups all-purpose baking mix |
2 cups shredded mexican four-cheese blend |
1/2 cup milk |
1 large egg |
1 (4.5-ounce) can chopped green chiles |
1 cup finley chopped cooked chicken |
poppy seeds (optional) |
Directions:
1. Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.
2. Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.
3. Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion, chopped green chiles, and chicken. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup of cheese. Sprinkle with poppy seeds, if desired.
4. Bake at 425º for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
5. Note: Substitute mini muffin pans for regular pans, if desired. Bake at 425º for 14 minutes or until golden brown. Make 2 1/2 dozen mini muffins.
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