Muffin-Tin Tamale Cakes
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 2 dozen.
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
Ingredients
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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1 can (14-3/4 ounces) cream-style corn
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2 large eggs, room temperature, lightly beaten
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1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
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1-1/2 cups chopped cooked chicken breast
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3/4 cup red enchilada sauce
Directions
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1.
Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
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2.
Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
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3.
Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 137 calories, 5g fat (2g saturated fat), 28mg cholesterol, 313mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
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