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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These moist muffins are tasty with mexican dishes, chili and soups. Spicy corn muffins with a surprising sweetness. Ingredients:
1 (8 1/2 ounce) cornbread-muffin mix |
1 (9 ounce) package yellow cake mix |
2 eggs |
1/2 cup milk |
1/3 cup water |
2 tablespoons vegetable oil |
1 (4 ounce) can green chilies, chopped and drained |
1 cup cheddar cheese, shredded |
Directions:
1. In a bowl, combine dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened.
2. Add chilies and 3/4 cup cheese. Fill greased or paper lined muffin cups two-thirds full.
3. Bake at 350 degrees for 20-22 minutes or until muffins test done.
4. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks.
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