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.