Mexican Popcorn Muffins
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
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 3cups flour
- 1 1⁄2cups ground hot air popped corn
- 6teaspoons baking powder
- 2teaspoons salt
- 2tablespoons sugar
- 4tablespoons melted butter
- 2cups milk
- 2
- 2cups 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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