Mini Corn Muffins with Chile Spread Recipe
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 This recipe for Mini Corn Muffins with Chile Spread, by Terri De Caro, 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.
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Contributor: |
Contributor: Terri De Caro
Added: Wednesday, April 19, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: MUFFINS:
* 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
CHILE SPREAD:
* 6 ounces softened cream cheese
* 2 TBSP. chopped fresh cilantro
* 2 TBSP. canned green chilis {drained well}
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Directions: |
Directions:*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. |
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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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