Mini Corn Muffins With Chile Spread Recipe
Servings: 12
Ingredients
- 1 pkt Corn Muffin mix
- 2 ounce Cheddar cheese, Shredded
- 3 Tbsp. Red bell pepper, Finely minced
- 6 ounce Cream cheese, Softened
- 2 Tbsp. Minced fresh cilantro
- 1 x Jalapeno, Seeded and minced
Directions
- 1. Heat oven to 400F. Spray 24 miniature muffin c. with nonstick cooking spray.
- 2. Prepare corn muffin mix according to package directions. Stir in Cheddar cheese and bell pepper. Divide batter proportionately into sprayed muffin c..
- 3. Bake at 400F for 8-10 min or possibly till tops are light golden and toothpick inserted into the center comes out clean. Immediately remove from pan.
- 4. Meanwhile, in food processor bowl with metal blade, combine all chile spread ingredients; blend till well mixed. Serve chile spread with hot muffins.
- NOTES : To make regular-sized muffins, spoon the batter into 8 regular muffin c.. Bake at 400F for 12 to 15 min or possibly till toothpick inserted in center comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 12 servings | |
| Calories 68 | |
| Calories from Fat 57 | 84% |
| Total Fat 6.43g | 8% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 75mg | 3% |
| Potassium 31mg | 1% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.6g | 0% |
| Protein 2.05g | 3% |
