"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mini Corn Muffins with Chile Spread Recipe

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This recipe for Mini Corn Muffins with Chile Spread, by , is from ~ Dinner's Ready The Easy Way ~, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri De Caro
Added: Wednesday, April 19, 2006


* 1 {6.5 to 8.5 ounce} corn muffin mix
* Milk
* Butter & egg {as required on the box}
* 1/2 cup finely shredded cheddar cheese

* 6 ounces softened cream cheese
* 2 TBSP. chopped fresh cilantro
* 2 TBSP. canned green chilis {drained well}

*Heat oven to 400.
*Spray 24 mini muffin cups & set aside.
*Prepare muffin mix as directed.
*Stir in the cheese.
*Divide the batter evenly into the cups.
*Bake for 8 to 10 minutes until tops are golden & toothpick comes out almost clean.
*Immediately remove from the pan.
{Use a butter knife to pop them out}
*With your stand mixer ~OR~ food processor,combine the spread ingredients & blend well.
*Serve with the warm muffins.

Number Of Servings:
Number Of Servings:
24 muffins & 3/4 cup of the spread
Preparation Time:
Preparation Time:
about 1/2 hour




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