Homemade muffins hot from the oven are a rare treat for most busy cooks. While most muffins are considered a breakfast food, these Southwest Corn Muffins are savory and perfect to serve with soups and salads for lunch or dinner. They can be put together in about 5 minutes of hands-on time; no mixer is needed, so cleanup is also minimal.
Most of the six ingredients for these moist and delicious muffins can be found on the pantry shelf. Start with a corn muffin mix; make sure the mix you use is the non-sweet variety. (Read the ingredient list; the unsweet corn muffin mix lists the sugar just before the salt; the sweet corn muffin mix lists the sugar before the shortening.) Canned soup makes these muffins very moist and adds a slightly spicy southwest flavor with flecks of red and green for color. Canned corn and green chilies add flavor and texture.
These muffins are great served with Teri’s Taco Soup or Southwest Chicken Salad. They are also perfect with Shortcut Mexican Chicken and Corn Soup.
Southwest Corn Muffins
2 6 oz. packages corn muffin mix, (non-sweet such as Shawnee Mills)
1 15 oz. can whole kernel corn, drained
1 4 oz. can diced green chilies
1 10 3/4 ounce can Campbell’s Southwest Style Pepper Jack Soup
1 cup milk
- Preheat oven to 400°.
- Place all ingredients in a bowl and stir just until mixed.
- Spray 18 muffin cups with non-stick spray.
- Scoop about 1/3 cup batter into each muffin cup.
- Bake 20-22 minutes or until lightly browned.
- Let cool 2 minutes; loosen the muffins from the pan by running a knife around each muffin.
- Serve immediately with lots of real butter.
Amount Per Serving
Calories 130 Calories from Fat 39
Percent Total Calories From: Fat 30% Protein 8% Carb. 62%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 14 mg
Sodium 262 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 4 g
Protein 3 g
Vitamin A 2% Vitamin C 4% Calcium 0% Iron 1%