logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Quick Cooking Site

BellaOnline's Quick Cooking Editor

g

Shortcut Southwest Corn Muffin Recipe


Shortcut Southwest Corn Muffin Recipe

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


18 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
1 egg

  1. Preheat oven to 400°.

  2. Place all ingredients in a bowl and stir just until mixed.

  3. Spray 18 muffin cups with non-stick spray.

  4. Scoop about 1/3 cup batter into each muffin cup.

  5. Bake 20-22 minutes or until lightly browned.

  6. Let cool 2 minutes; loosen the muffins from the pan by running a knife around each muffin.

  7. Serve immediately with lots of real butter.


  8. 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%


Add Shortcut+Southwest+Corn+Muffin+Recipe to Twitter Add Shortcut+Southwest+Corn+Muffin+Recipe to Facebook Add Shortcut+Southwest+Corn+Muffin+Recipe to MySpace Add Shortcut+Southwest+Corn+Muffin+Recipe to Del.icio.us Digg Shortcut+Southwest+Corn+Muffin+Recipe Add Shortcut+Southwest+Corn+Muffin+Recipe to Yahoo My Web Add Shortcut+Southwest+Corn+Muffin+Recipe to Google Bookmarks Add Shortcut+Southwest+Corn+Muffin+Recipe to Stumbleupon Add Shortcut+Southwest+Corn+Muffin+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Quick Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Dressed Up Hummus Recipe

Spur of the Moment Potato & Zucchini Bake Recipe

Easy Cheezy Stovetop Zucchini Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor