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Chile Corn Muffins

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Rate this recipe 4.2/5 (6 Votes)

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

Details

Adapted from ortega.com

Preparation

Step 1

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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