Chili-Cheese Corn Muffins
Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.
8 ServingsPrep/Total Time: 30 min.
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 Eggland's Best Egg, lightly beaten
- 1/3 cup 2% milk
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 ounces) chopped green chilies, drained
- In a large bowl, combine the corn bread mix, egg and milk just until
- blended. Stir in cheese and chilies. Coat muffin cups with cooking
- spray or use paper liners; fill three-fourths full with batter.
- Bake at 400° for 20-22 minutes or until a toothpick inserted near
- the center comes out clean. Cool for 5 minutes before removing from
- pan to a wire rack. Serve warm. Yield: 8 muffins.
Nutritional Facts: 1 muffin equals 167 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 369 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.