Mexican Muffins:
Looking for a way to spice up your chili or taco night?
These Mexican Muffins are a surprisingly easy treat!
Ingredients list:
1 (8.5) oz package corn bread or muffin mix
1 egg, lightly beaten
1/3 c. milk
¾ c. salsa
1 (8.75 oz) can whole kernel corn, drained
½ c. shredded Cheddar cheese
½ c. sour cream
3 bacon strips, cooked and crumbled
2 Tbsp jalapeno peppers chopped and seeded
1 egg, lightly beaten
1/3 c. milk
¾ c. salsa
1 (8.75 oz) can whole kernel corn, drained
½ c. shredded Cheddar cheese
½ c. sour cream
3 bacon strips, cooked and crumbled
2 Tbsp jalapeno peppers chopped and seeded
Instructions:
1. Preheat oven to 400 degrees F. Grease muffin tin and set aside.
2. In a large bowl combine corn bread mix, egg and milk, until just blended.
3. Add salsa, corn, cheese, sour cream, bacon bits, and jalapeno. Combine well.
4. Fill greased muffin tins ¾ of the way full. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a from pan to a wire rack.
5. Serve warm, as desired.
2. In a large bowl combine corn bread mix, egg and milk, until just blended.
3. Add salsa, corn, cheese, sour cream, bacon bits, and jalapeno. Combine well.
4. Fill greased muffin tins ¾ of the way full. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a from pan to a wire rack.
5. Serve warm, as desired.
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