Sweet Cheese and Chile Corn Muffins

12 muffins

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 2 eggs, beaten
• 1/4 cup milk
• 1 cup sour cream
• 2 (7 oz.) packages Martha White® Sweet Yellow Cornbread & Muffin Mix
• 1 (4 oz.) can chopped green chiles, undrained
• 1 cup shredded Mexican Blend cheese
• 2 tablespoons chopped pickled jalapeno peppers, optional

PREPARATION DIRECTIONS:

1. 1.
   Heat oven to 400º F. Spray 12 muffin cups with no-stick cooking spray.


2. 2.
   Combine eggs, milk, sour cream and cornbread mix in large bowl; stir until smooth. Stir in green chiles, cheese and jalapeno peppers. Fill prepared muffin cups about 3/4 full.


3. 3.
   Bake 15 to 18 minutes or until golden brown.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/12 1 muffin), Calories 210 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 540mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 4g), Protein 6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 10%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.