Chile Corn Muffins

Photo by Cecelia H.
Adapted from ortega.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ortega.com

Ingredients

  • Canola oil cooking spray

  • 1

    box (14.5 oz) Krusteaz fat-free honey cornbread mix

  • 1 1/4

    cups buttermilk

  • 1

    can (11 oz) Mexicorn, drained

  • 1

    can (4 oz) ORTEGA Fire Roasted Diced Green Chiles, drained

  • 1

    packet (1.25 oz) ORTEGA Reduced Sodium Fajita Seasoning Mix

Directions

Preheat oven to 400 degrees F. Coat 36 1 1/2-inch mini-muffin cups* with cooking spray; set aside. In a medium bowl, stir together cornbread mix, buttermilk, Mexicorn, green chiles, and reduced sodium fajita seasoning until combined. Spoon batter into mini-muffin cups, filling to the rim.Bake muffins in preheated oven for 14 to 16 minutes or until golden brown. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. NOTE: To make standard-size muffins, lightly coat 18-20 2 1/2-inch muffin cups with cooking spray. Spoon batter into muffin cups, filling two-thirds full. Bake in preheated oven for 16 to 18 minutes.

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