Muffin Tin Tamale Cakes Recipe

4 5 5
Muffin Tin Tamale Cakes Recipe
Muffin Tin Tamale Cakes Recipe photo by Taste of Home
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Muffin Tin Tamale Cakes Recipe

Read Reviews
4 5 5
Publisher Photo
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 large eggs, lightly beaten
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
  • 1-1/2 cups chopped cooked chicken breast
  • 3/4 cup red enchilada sauce

Directions

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.
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.
Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Muffin Tin Tamale Cakes in Taste of Home September/October 2015, p12

Nutritional 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.

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 large eggs, lightly beaten
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
  • 1-1/2 cups chopped cooked chicken breast
  • 3/4 cup red enchilada sauce
  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.
  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.
  3. Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Muffin Tin Tamale Cakes in Taste of Home September/October 2015, p12

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Reviews forMuffin Tin Tamale Cakes

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nltrue User ID: 2020518 259021
Reviewed Jan. 1, 2017

"These were not bad, but very bland, and to my mind the chicken didn't add anything at all. I would just make the cornbread mix. Won't be making it again."

MY REVIEW
ms11145 User ID: 1604521 244065
Reviewed Feb. 18, 2016

"Super easy. I put more chicken in the middle and put more of hte batter on top making 18 instead of 24. Love these."

MY REVIEW
Grammy Debbie User ID: 30612 235743
Reviewed Oct. 27, 2015

"These were good, but base on my family's "ho-hum" reaction, I probably won't be making them again. They were nice and moist just not much flavor."

MY REVIEW
i_like_pie User ID: 1201160 233081
Reviewed Sep. 18, 2015

"I loved these! The combination of the chicken and cornbread was delicious and so much easier than trying to make tamales. Yum!"

MY REVIEW
coppertop67 User ID: 376928 232279
Reviewed Sep. 4, 2015

"These are okay, but nothing special. I would rather just make cornbread. Plus the chicken turned pink from the red sauce and even though I KNOW the chicken was already cooked, pink chicken is freaky...."

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