Chicken Chile Cheese Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A savory meal to go. Lunch, or a quick dinner on the go for those busy weeknights full of soccer practice, piano lessons and Boy Scouts. Ingredients:
1 (7 ounce) box oat bran muffin mix |
1 (8 1/2 ounce) box corn muffin mix |
1 cup milk |
2 eggs |
1 tablespoon margarine |
1 (15 ounce) can creamed corn |
2 cups cooked chicken (bite sized peices) |
1 (4 1/4 ounce) can chopped green chilies |
1/2 cup shredded cheddar cheese |
4 ounces cream cheese, cut into 1/2 inch cubes |
Directions:
1. Preheat oven to 400°.
2. Combine muffin mixes, milk, eggs, creamed corn and margarine.
3. Add chicken, chiles and cheddar cheese, stirring to combine.
4. Gently fold in cubes of cream cheese, trying to keep their shape intact.
5. Using an an ice cream scoop sprayed with non-stick spray scoop mixture into greased muffin pans(I have not had much success with paper liners for this recipe).
6. Bake for 20 minutes.
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