Sweet Corn Muffins with Green Chilies

This recipe was a bit of an experiment, and though they were good, I would do a little less of the yellow cake mix. They go great with chili for those Monday Night Football games!  (sorry for the bad food pictures, yet again–I still need a light box!)

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Ingredients:

1 package (8-1/2 ounces) corn bread/muffin mix
1 package (9 ounces) yellow cake mix
2 eggs
1/2 cup milk
1/3 cup water
2 tablespoons vegetable oil
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

In a large bowl, combine dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until muffins test done. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 servings.

 

2 thoughts on “Sweet Corn Muffins with Green Chilies

  1. Pingback: Friday Feast: Megster Meter’s Goodies « Kate Schmate

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