Mexican Popcorn Muffins

Submitted by Room A5A

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

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 12 muffins

ingredients

• 3 cups flour
• 1 1⁄2 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

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.