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Smoky Corn Muffins

Name: Smoky Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen.
Cuisine: North America, Mexican
Ingredients: 1 large egg; 1/2 cup chunky salsa; 1/3 cup milk; 1 drop Liquid Smoke, optional; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (8-3/4 ounces) whole kernel corn, drained; 1/2 cup shredded sharp cheddar cheese

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

Marg Ogden of Palmerton, Pennsylvania jazzes up cornbread mix with salsa, corn, cheese and liquid smoke to create these spicy muffins. The moist morsels are an ideal accompaniment to chili or a Southwestern supper.

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Ingredients

1 large egg
1/2 cup chunky salsa
1/3 cup milk
1 drop Liquid Smoke, optional
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup shredded sharp cheddar cheese

Directions

In bowl, beat egg. Add salsa, milk and liquid smoke; mix well. stir in cornbread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400° for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 121 calories, 4g fat (1g saturated fat), 26mg cholesterol, 308mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 4g protein.

Smoky Corn Muffins

Total Time

Makes

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