Cheesy Chili Cornbread Muffins Recipe - Cooking Index
Cheesy Chili Cornbread Muffins Recipe - Cooking Index
| 1 | Corn muffin mix - (7 oz) | |
| 1/3 cup | 78ml | Milk |
| 1 | Egg - lightly beaten | |
| 1 | Chopped green chilies - (4 oz) - drained | |
| 3 | Kraft 2% Milk Singles with Added Calcium - chopped |
Mix muffin mix, milk and egg just until blended. Stir in chilies and 2% Milk Singles. Spoon into greased or paper-lined muffin pan, filling each cup 2/3 full.
Bake at 400 degrees for 16 to 18 minutes or until golden brown. Serve warm.
This recipe yields 8 muffins.
Great Substitutes: Prepare batter as directed. Pour into greased 8-inch square baking pan. Bake 20 to 25 minutes or until golden brown. Cut into squares.
Substitute Kraft 2% Milk Sharp Cheddar Singles with Added Calcium for 2% Milk American Singles.
Storage Know-How: Place extra muffins in zipper-style freezer plastic bag. Freeze up to 2 months.
Source:
Athenos' recipe archive at http://www.athenos.com
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