MEXICORN MUFFINS
I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix. The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornbread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 367mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
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Mahar Shayan
[email protected]These muffins are so moist and flavorful! I love the combination of corn, cheese, and jalapeños.
Pebberu ARTz
[email protected]I'm not sure what went wrong, but my muffins turned out really dense and gummy. I think I might have overmixed the batter.
Jim Olson
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packed lunches.
Esihle Nyamani
[email protected]These muffins were a total flop. They didn't rise properly and they tasted like cardboard.
Menna Eissa
[email protected]I love how versatile this recipe is. I've made it with different types of corn, cheese, and vegetables, and it's always delicious.
theresa lubbe
[email protected]These muffins were way too dry. I followed the recipe exactly, but they turned out crumbly and bland.
Sefatullah Mumand
[email protected]I've made these muffins several times and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
Sheraz Az
[email protected]These muffins were a great way to use up leftover corn. They were easy to make and tasted great.
Ashraf Tanoli
[email protected]Meh.
Genmilla Exum Jones
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good! The sweetness of the corn balanced out the savory flavors of the cheese and jalapeños.
Fahad Asif
[email protected]The muffins were delicious! I used cornmeal instead of flour and they turned out great.
Oharisi Onome Fred
[email protected]These muffins were a hit at my last potluck! I love that they're so easy to make and can be tailored to different dietary needs.