Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Make Corn Muffins. Meanwhile, stir remaining ingredients except cheese in3-quart saucpan. Heat to boiling; reduce heat to low. Simmer 10 minutes,stirring occasionally.
For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese. 6servings.
Corn Muffins: Heat oven to 400 degrees F. Grease bottoms only of 12 mediummuffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. Beat eggslightly; stir in remaining ingredients just until moistened. Fill muffincups 3/4 full. Bake 15 to 20 minutes or until golden brown.
High Altitude (3500-6500 ft): No changes.
Success Hint: Warm leftover Corn Muffins in the microwave and serve withhoney for another meal.
Variation: It's easy to make Corn Bread from the same recipe. Grease asquare pan, 8x8x2 inches. Make batter as directed; spread in pan. Bake 20to25 minutes or until golden brown.
1 Serving (with 1 Muffin): Calories 205 (Calories from Fat 55); Fat 6g(Saturated 3g); Cholesterol 35mg; Sodium 950mg; Carbohydrate 28g (DietaryFiber 4g); Protein 14g.
%Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 14%.
Diet Exchanges: 1 Starch, 1 1/2 Lean Meat, 2 Vegetable.
MC Formatted by Donna (skywkn~~at;gte.net); AllPointedRecipes
Source: "Bisquick/Betty Crocker/October 2000"T(Bake Time:): "0:20"
Per Serving (excluding unknown items): 252 Calories; 7g Fat (25.9%calories from fat); 20g Protein; 26g Carbohydrate; 1g Dietary Fiber; 84mgCholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
