South of the Border: How to Make Savory Mexican Muffins
Muffins have become a mainstay of our freezer lately. With a family full of busy schedules and little time in the mornings for a leisurely breakfast, I've resorted to pre-preparing an arsenal of foods that are easy to pull out and reheat for just times like these. These muffins are great for pulling out of the freezer, defrosting, and eating on the go or packing in your little one's lunchbox. Make a batch of these muffins on a Sunday afternoon, freeze them and you'll be so relieved every morning you have to race out the door but need to feed the kids and pack lunches first. You may even find yourself heating up one or two extra for yourself!
Ingredients:
1/3 cup whole wheat flour
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1 large egg, whisked
1/3 cup milk
1 tablespoon tomato paste
1/2 teaspoon honey
1/3 cup mexican cheese blend (mozzarella, cheddar, monterrey jack)
1/4 cup corn kernels, frozen or fresh
1/2 cup cooked chicken, diced
Related: 10 tasty mug cakes you can make in under 10 minutes
Directions:
1. Heat oven to 375°F
2. In a large bowl, whisk together the first 7 ingredients
3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn
4. Mix the wet ingredients into the dry ingredients until just combined
5. Gently fold in the chicken
6. Pour batter into a well-greased muffin tin
7. Bake for 15 minutes, or until lightly brown
8. Serve warm or at room temperature.
- By Catherine McCord
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