Mexican Muffins
Servings: 2
Ingredients
- 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.