Total Time
40mins
Prep 20 mins
Cook 20 mins

For a change from spicy cornbread, these muffins use shredded Mexican cheese and green chiles to give a South of Border taste.

Ingredients Nutrition

  • 3 cups flour
  • 1 12 cups ground hot air popped corn
  • 6 teaspoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
  • 2 cups milk
  • 2 eggs, well beaten
  • 2 cups shredded sargento reduced-fat Mexican cheese blend (8 ounce package)
  • 1 (4 ounce) canchopped green chilies

Directions

  1. Sift flour, measure and sift with baking powder, salt, and sugar.
  2. Add milk, popped corn, eggs and melted butter.
  3. Stir in cheese and green chiles.
  4. Fill well-oiled muffin tins 2/3 full.
  5. Bake in pre-heated oven (435 F) for 20 minutes.
  6. Makes 12 regular sized muffins.