Southwest Muffins
Southwest Muffins might be a good recipe to expand your morn meal recipe box. One serving contains 175 calories, 6g of protein, and 9g of fat. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 18. 11 person have made this recipe and would make it again. If you have parmesan cheese, fresh corn kernels, cheddar cheese, and a few other ingredients on hand, you can make it. It is brought to you by Simply Being Mommy. From preparation to the plate, this recipe takes roughly 10 minutes. Overall, this recipe earns a rather bad spoonacular score of 23%. If you like this recipe, you might also like recipes such as Southwest Cornmeal Muffins, Southwest Style Egg Muffins With Black Beans And Corn, and Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious.
Servings: 18
Preparation duration: 10 minutes
Ingredients:
¼ cup butter, melted
1 (4 oz.) can chopped green chiles
1 cup coarsely shredded Cheddar cheese
2 (7 oz.) packages Sweet Yellow Cornbread Mix
2 large eggs
1 cup fresh or frozen corn kernels, if frozen thawed
2 to 4 tablespoons chopped, pickled jalapeno chiles
1 cup milk
½ cup grated Parmesan cheese + 2 tablespoons for topping
Equipment:
muffin tray
bowl
oven
muffin liners
frying pan
Cooking instruction summary:
Heat oven to 400º F. Spray muffin pan with cooking spray. Beat eggs in large bowl. Stir in milk, butter and cornbread mix until smooth. Add corn, onion, jalapenos, cheddar cheese, and ½ cup Parmesan cheese. Stir until well blended.Fill muffin cups ¾ full. If your muffin pan is a 12 cup pan, you'll need a second pan. Fill the unused muffin cups with a little water. Sprinkle batter with remaining Parmesan cheese. Bake 17 to 20 minutes, or until golden brown. Cool in pan 5 minutes. Serve warm or at room temperature.
Step by step:
1. Heat oven to 400º F. Spray muffin pan with cooking spray. Beat eggs in large bowl. Stir in milk, butter and cornbread mix until smooth.
2. Add corn, onion, jalapenos, cheddar cheese, and ½ cup Parmesan cheese. Stir until well blended.Fill muffin cups ¾ full. If your muffin pan is a 12 cup pan, you'll need a second pan. Fill the unused muffin cups with a little water. Sprinkle batter with remaining Parmesan cheese.
3. Bake 17 to 20 minutes, or until golden brown. Cool in pan 5 minutes.
4. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
