Try this Mini Corn Muffins with Chile Spread recipe, or contribute your own.
Suggest a better description1. Heat oven to 400F. Spray 24 miniature muffin cups with nonstick cooking spray. 2. Prepare corn muffin mix according to package directions. Stir in Cheddar cheese and bell pepper. Divide batter evenly into sprayed muffin cups. 3. Bake at 400F for 8-10 minutes or until tops are light golden brown and toothpick inserted into the center comes out clean. Immediately remove from pan. 4. Meanwhile, in food processor bowl with metal blade, combine all chile spread ingredients; blend until well mixed. Serve chile spread with warm muffins. NOTES : To make regular-sized muffins, spoon the batter into 8 regular muffin cups. Bake at 400F for 12 to 15 minutes or until toothpick inserted in center comes out clean. Recipe by: Pillsburys Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 24 | ||
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Calories: 398 | ||
Calories from Fat: 357 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 127.2mg | 39 % | |
Sodium 379.5mg | 13 % | |
Potassium 171.2mg | 5 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.7g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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