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Mexican Muffins
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Course:
Dinner, Snack
Servings:
2
Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
1x
2x
3x
▢
1/3
cup
whole wheat flour
▢
1/3
cup
all purpose flour
▢
2
teaspoons
baking powder
▢
1/4
teaspoon
garlic powder
▢
1/4
teaspoon
onion powder
▢
1/4
teaspoon
cumin
▢
1/4
teaspoon
kosher salt
▢
1
large egg
whisked
▢
1/3
cup
milk
▢
1
tablespoon
tomato paste
▢
1/2
teaspoon
honey
▢
1/3
cup
Mexican cheese blend
mozzarella, cheddar, monterrey jack
▢
1/4
cup
corn kernels
frozen or fresh
▢
1/2
cup
cooked chicken
diced
Instructions
Heat oven to 375°F.
In a large bowl, whisk together the first 7 ingredients.
In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
Mix the wet ingredients into the dry ingredients until just combined.
Gently fold in the chicken.
Pour batter into a well-greased muffin tin.
Bake for 15 minutes, or until lightly brown.
Serve warm or at room temperature.
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