Preheat oven to 400°F. Lightly grease mini muffin tins.
Put everything in big bowl, stir together well.
Spoon into greased muffin tins.
Bake 10 to 12 minutes*, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
*slightly longer if using substitute corn bread recipe
Serve warm with desired dipping sauces.
You can use paper liners if you'd like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 81 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 38.9mg||12 %|
|Sodium 221mg||8 %|
|Potassium 121.3mg||3 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 12.9g|
|Protein 5.4g||8 %|
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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: 158
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