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Mexicorn Muffins Recipe

"I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix," explains Judy Foley, Ridgeway, Virginia. "The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long," she adds.

This recipe is:

Diabetic Friendly

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Mexicorn Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
3/4 cup salsa
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup shredded Mexican cheese blend or cheddar cheese
1/2 cup sour cream
3 bacon strips, cooked and crumbled
2 tablespoons chopped seeded jalapeno pepper

Directions

In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 muffin (prepared with fat-free milk, reduced-fat cheese and reduced-fat sour cream) equals 146 calories, 5 g fat (2 g saturated fat), 30 mg cholesterol, 367 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Mexicorn Muffins in Quick Cooking May/June 2003, p49