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Mexican Muffins
Servings:
4
servings
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Author:
Sandy / Reluctant Entertainer
Easy recipe to double or triple, and freeze!
Ingredients
1/3
cup
whole wheat flour
1/3
cup
all purpose flour
2
teaspoons
baking powder
1/4
teaspoon
garlic powder
1/4
teaspoon
onion powder
1/4
teaspoon
cumin
1/4
teaspoon
kosher salt
1
large egg
,
whisked
1/3
cup
milk
1
tablespoon
tomato paste
1/2
teaspoon
honey
1/3
cup
mexican cheese blend
,
mozzarella, cheddar, monterrey jack
1/4
cup
corn kernels
,
frozen or fresh
1/2
cup
cooked chicken
,
diced
Instructions
Heat oven to 375°F and spray and muffin tin with cooking spray.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, garlic powder, onion powder, cumin and salt.
In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
Mix the wet ingredients into the dry ingredients until just combined.
Gently fold in the chicken.
Fill each muffin cup 2/3 full of batter.
Bake for 15 minutes, or until lightly brown.
Serve warm or at room temperature.