Mexican Muffins
Easy recipe to double or triple, and freeze! Spice up your meal with these Mexican Muffins, blending egg, cheese, corn, and chicken for a savory, bite.
Ingredients
- ⅓ cup whole wheat flour
- ⅓ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 large egg, whisked
- ⅓ cup milk
- 1 tablespoon tomato paste
- ½ teaspoon honey
- ⅓ cup mexican cheese blend, mozzarella, cheddar, monterrey jack
- ¼ cup corn kernels, frozen or fresh
- ½ 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 ⅔ full of batter.
- Bake for 15 minutes, or until lightly brown.
- Serve warm or at room temperature.
Notes
Reposted from October 2013.
Nutrition Facts
Calories: 178kcal, Carbohydrates: 20g, Protein: 11g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 65mg, Sodium: 504mg, Potassium: 202mg, Fiber: 2g, Sugar: 3g, Vitamin A: 229IU, Vitamin C: 1mg, Calcium: 221mg, Iron: 2mg