Chili-Cheese Corn Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg, lightly beaten |
1/3 cup 2% milk |
1/2 cup shredded mexican cheese blend |
1 can (4 ounces) chopped green chilies, drained |
Directions:
1. In a large bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
2. Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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