Nacho Corn Muffins

Quick to fix, even quicker to disappear at our house, especially when they are served with bowls of chili!!

• Ready In: 28 mins
• Yields: 10-12 muffins

Ingredients

• 1 (8 1/2ounce) package  corn muffin mix
• 1  egg
• 1⁄3 cup milk
• 1⁄2 teaspoon chili powder
• 1  cup  sweet corn
• 1  cup  shredded cheddar cheese

Directions

1. Heat oven to 400 degrees.
2. Place a paper baking cup liner in 12 muffin pan cups or spray muffin cups with no-stick cooking spray.
3. In a large mixing bowl, prepare corn muffins mix, egg and milk according to package directions, adding ½ teaspoon chili powder to mix.
4. Stir in corn and cheese being careful to not over mix.
5. Fill each muffin cup 2/3 full using a large spoon or ladle.
6. Put muffins pan(s) into oven.
7. Bake 18 minutes or until edges are lightly browned.
8. Remove from oven with pot holders.
9. Let cool 5 minutes before removing from pan.
10. Cool on a wire rack.