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Smoky Corn Muffins

By: Marg Ogden

"Marg Ogden of Palmerton, Pennsylvania jazzes up corn bread 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."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 egg
1/2 cup chunky salsa
1/3 cup milk
1 drop liquid smoke flavoring (optional)
1 (8.5 ounce) package corn bread/muffin mix
1 (8.75 ounce) can 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 corn bread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

Nutritional Analysis: One muffin (prepared with fat-free milk and reduced-fat cheddar cheese) equals 121 calories, 4 g fat (1 g saturated fat), 26 mg cholesterol, 278 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.