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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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For a change from spicy cornbread, these muffins use shredded Mexican cheese and green chiles to give a South of Border taste. Ingredients:
3 cups flour |
1 1/2 cups ground hot air popped corn |
6 teaspoons baking powder |
2 teaspoons salt |
2 tablespoons sugar |
4 tablespoons melted butter |
2 cups milk |
2 eggs, well beaten |
2 cups shredded sargento reduced-fat mexican cheese blend (8 ounce package) |
1 (4 ounce) can chopped green chilies |
Directions:
1. Sift flour, measure and sift with baking powder, salt, and sugar.
2. Add milk, popped corn, eggs and melted butter.
3. Stir in cheese and green chiles.
4. Fill well-oiled muffin tins 2/3 full.
5. Bake in pre-heated oven (435 F) for 20 minutes.
6. Makes 12 regular sized muffins.
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