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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 8 |
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These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner. Ingredients:
2 (8 1/2 ounce) boxes corn muffin mix |
2 eggs |
1 (12 ounce) can mexican-style corn, drained (with peppers) |
1/4 cup vegetable oil |
1/2 teaspoon lemon juice |
1/4 cup milk |
1/2 teaspoon ground nutmeg |
3/4 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
2. Mix all ingredients together, blending well.
3. Pour into muffin pan (liners) and fill about 1/2 full.
4. Bake for 22-28 minutes.
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