MEXICORN MUFFINS

Mexicorn Muffins image

I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix. The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk
3/4 cup salsa
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup shredded Mexican cheese blend or cheddar cheese
1/2 cup sour cream
3 bacon strips, cooked and crumbled
2 tablespoons chopped seeded jalapeno pepper

Steps:

In a bowl, combine cornbread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 367mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.