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Corn Muffins in Poblano Cups
I saw this made on Quick Fix with Robin Miller and it's such a neat idea I'm posting it for you!
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(7 ounce) box corn muffin mix (recommended ( Jiffy)
cup shredded Mexican blend cheese
(7 ounce) jar
tablespoons freshly chopped
poblano peppers, halved lengthwise and seeded
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].
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