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Chili-Cheese Corn Muffins

By: Taste of Home Test Kitchen

"Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (8.5 ounce) package corn bread/muffin mix
1 egg, lightly beaten
1/3 cup 2% milk
1/2 cup shredded Mexican cheese blend
1 (4 ounce) can chopped green chilies, drained

Directions

In a bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

Nutritional Analysis: 1 muffin equals 167 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 369 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.