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Chili Topped Cornbread Muffins
Yield: 12 muffins
Yield: 12 muffins
Total Cost: $6.83 (does not include cost of cooking spray)
- cooking spray (optional)
- 1 pouch Tabatchnick's Vegetarian Chili
- 2 oz medium cheddar cheese stick (shredded)
- 1 egg
- 1 1/3 cup milk
- 1/4 cup vegetable oil
- 2 cups cornmeal
Preheat oven to 450 degrees and spray muffin pan with cooking spray or line with baking cups (thank you, Brian, for the pirate-themed baking cups). Shred 2 oz cheddar cheese and set aside. Prepare chili as directed on packaging and set aside.
In a medium bowl, beat the egg. Stir in milk, oil, and cornmeal until smooth. Pour into prepared muffin pan, filling each cup about 1/2-3/4 full. Spoon scant tablespoon of chili into the center of each muffin.
Bake for 10 minutes, remove from oven, and sprinkle with cheddar cheese. Return to oven and bake an additional 5 minutes or until golden brown. Serve warm to hungry fans!
Bake for 10 minutes, remove from oven, and sprinkle with cheddar cheese. Return to oven and bake an additional 5 minutes or until golden brown. Serve warm to hungry fans!
Reviews
"I think these would make really good chili-bowl muffins."
"I like the beans."
"I think these would make really good chili-bowl muffins."
"I like the beans."
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