Sunday, September 4, 2011

Chile Cheese Cornbread Muffins

(makes 14 - 16 muffins)

2 boxes Jiffy cornbread mix
2 eggs, beaten
1 cup sour cream
1/3 cup milk
1 can (4 oz) chopped green chiles, undrained
1 cup shredded cheddar jack cheese

Preheat oven to 400 degrees.  Spray muffin cups with nonstick cooking spray.  Mix together eggs, sour cream, milk & muffin mix in a large bowl until combined.  Stir in cheese & chiles.  Fill muffin cups about 3/4 full.  Bake 15 - 18 minutes, or until golden brown.  Remove from muffin tins and allow to cool thoroughly.  Flash freeze individual muffins on a baking sheet, then place in ziploc bag.

To serve:  Microwave 30 - 40 seconds, turning once halfway through.

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