Snappy Southwest Corn Muffins
- Yield: 12 servings
- Prep: 20 mins
- Cook: 25 mins
Ingredients
- 1-- 8-ounce package corn muffin mix
- 1tablespoon chili powder (or 1-2 teaspoons for less spicy flavor)
- 1/2cup milk
- 1-- egg
- 1cup canned, drained corn kernels (or 7-ounce can Mexicorn)
- 1cup (4 ounces) cubed Hickory Smoked or classic Jarlsberg or Nokkelost cheese
- 1-- 4-ounce can chopped chili peppers
- 1/2cup (2 ounces) chopped California Ripe Olives
- 1/2cup (2 ounces) chopped California walnuts
Instructions
- Preheat oven to 400F.
- Combine muffin mix and chili powder. Add milk and egg and stir to moisten. Stir in remaining (5) ingredients.
- Fill each muffin cup with about ½ cup mixture, dividing batter evenly*.
- Bake 25-30 minutes until golden brown.
Variation: Before baking, top muffins with additional walnuts.
* Or divide evenly among 10 muffin cups for more rounded, “domed” muffins.
Nutritional Info *per serving
- Calories 160
- Glycemic Load 0
- Fat 9g
- Saturated Fat 3g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 3g
- Cholesterol 35mg
- Sodium 310mg
- Potassium 130mg
- Carbohydrate 15g
- Fiber 2g
- Sugars 1g
- Protein 6g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 8%
- Calcium 10%
- Iron 6%