Mini Corn Muffins with Chile Spread

These mini muffins are packed with flavor!  I usually add some extra cheese to make them even tastier.

This recipe comes from Pillsbury's Make It Easy Mexican (January 1998).

Mini Corn Muffins with Chile Spread

Muffins

1 (6.5 - 8.5 oz) package corn muffin mix
(milk, egg, margarine/butter if required in mix)
1/3 cup shredded sharp cheddar cheese
3 Tbsp finely chopped red pepper

Chile Spread

6oz cream cheese, softened
2 Tbsp chopped fresh cilantro
1 jalapeno chile seeded, chopped (I take some from a can)

1.  Heat oven to 400.  Spray 24 miniature muffin cups with nonstick spray, or use mini muffin baking cups.

2.  Prepare corn muffin mix as directed on box.  Stir in cheddar cheese and peppers.  Divide evenly into muffin cups.

3.  Bake at 400 for 8-10 minutes or until tops are light golden brown and toothpick comes out clean.  Immediately remove from pan.

4.  Mix ingredients for dip in a food processor.  Serve warm muffins with dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Steamed Broccoli with Chile Lime Butter