UNIQUE SAVORY TOMATO COBBLER1 Vidalia onion, choppedOlive oil1 large fresh tomato, chopped3 T. minced garlic3…
Easy Mexican Muffins
| Easy Mexican Muffins | Print |
Recipe By: Alice Morrow
Easy Mexican Muffins
Ingredients
- 2 (8.5-oz.) boxes Jiffy Cornbread Mix
- 2 eggs
- ⅔ c. milk
- 1 (12-oz.) jar nacho jalapeno slices, drained, chopped
- 8-10 pieces of cooked bacon, crumbled
- 1 (7-oz.) pico de gallo
- 1 c. Mexican blend grated cheese
- Paprika
Instructions
- In a mixing bowl, mix the cornbread with the eggs and milk.
- Blend in the jalapeno, bacon, pico and cheese. Mix well.
- Spray a muffin pan with PAM.
- With an ice cream scoop, measure out the batter into each of the muffin holes.
- Sprinkle with paprika.
- Bake 375 for 8-12 minutes. When you insert a toothpick in middle and it comes out clean.
Notes
*****Let cool and put in Ziploc bags and freeze if you like. Defrost and wrap in foil to reheat in about 325 oven. You can substitute fresh chopped jalapenos for more of a kick. You can also substitute crumbled sausage or even taco meat filling for the bacon. Add whatever you like! It will be delicious no matter what.
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