Mexican Popcorn Muffins

READY IN: 40mins
YIELD: 12 muffins
UNITS: US

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) can chopped green chilies
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DIRECTIONS

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