chili-cheese corn muffins

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Filed Under:breakfast, mexican, bread, quick,

Servs: 8  Prep: 10m  Cook: 20m  

"Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1/2 cup shredded Mexican cheese blend
  •   1/3 cup 2% milk
  •   1 egg, lightly beaten
  •   1 (4 ounce) can chopped green chilies, drained
  •   1 (8.5 ounce) package corn bread/muffin mix

Instructions

    1. In a bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies.
    2. Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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