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Mexicorn Muffins

I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix. 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.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large 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 cornbread 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 146 calories, 5g fat (2g saturated fat), 30mg cholesterol, 367mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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