2 jiffy corn muffin mixes
2/3 c. milk
15 oz. can no bean chili
2 c. Monterey Jack cheese, shredded
2 eggs, lightly beaten
1 T. chili powder
11 oz. can Mexican corn, drained
1/2 c. green onions, diced, optional
Preheat oven to 400. Spray 2, 12 c. muffin tins. Combine all ingredients until well blended. Divide evenly in muffin tins. Bake 35-45 minutes, or until done. Makes 24 muffins. I serve with taco soup or chili.
1st picture: before baking; 2nd picture: ready to eat! YUM!
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