Sunday, May 10, 2015

Cheddar Green Chile Cornbread Muffins

I'm normally not a big fan of using a mix for baked goods, but these are doctored up so well, you can't really tell there was anything packaged involved.  And they're incredibly quick to throw together, so another bonus.  They're also really portable, so you can take them in the closet with you when the annual tornado sirens go off.  Gotta love spring in Texas.

Cheddar Green Chile Cornbread Muffins

1 (8½-ounce) box Jiffy corn muffin mix
1 large egg
¼ cup whole milk
1 (8¼-ounce) can cream style corn
1 (4-ounce) can mild diced green chiles
2 ounces finely shredded Cheddar cheese
¼ teaspoon chili powder

Preheat oven to 400°F.

Combine all ingredients thoroughly. Spoon into a muffin pan sprayed with cooking spray, each cup about ⅔ full. Bake 15 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Makes 12 muffins

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