Green Chilies Corn Muffins

This recipe is published in one of my favorite little cookbooks, "Taste of Home Fast Fixes with Mixes." My daughter made these terrific muffins while she was here on vacation. They were very easy to make using a cake mix and corn bread mix. To double the recipe, use a standard 18-ounce box of yellow cake mix. These go great with chili, mexican soup and other tex-mex dishes. Everybody, adults and kids alike, loved them. If I recall correctly, she did not use paper muffin liners, they were put into greased tins. She made several standard size muffins as well as jumbo muffins. These would freeze well so is good for OAMC.

• Ready In: 30 mins
• Yields: 16 muffins

Ingredients

• 8 1⁄2 ounces  corn muffin mix
• 9  ounces  yellow cake mix
• 2  eggs
• 1⁄2 cup milk
• 1⁄3 cup water
• 2  tablespoons  vegetable oil
• 4  ounces green chilies, chopped, drained
• 1  cup cheddar cheese, shredded, divided (4 oz.)

Directions

1. In a bowl, combine dry corn bread and cake mixes.
2. In another bowl, combine the eggs, milk, water and oil.
3. Stir wet ingredients into the dry ingredients just until moistened.
4. Add chilies and 3/4 cup cheese.
5. Fill greased or paper lined muffin cups two-thirds full.
6. Bake at 350 degrees for 20-22 minutes or until muffins test done.
7. Immediately sprinkle with remaining cheese.
8. Cool for 5 minutes before removing from pans to wire racks.
9. Serve warm.