Mexican Muffins via Weelicious
It isn’t difficult to notice that Jessica and I love Mexican food. Jess is from Texas and I am Latin, so there you go. Which is why I am loving these Mexican muffins from Weelicious. I always have chicken left over since we gravitate towards the dark meat in Casa Ladd. What better way to utilize the leftover chicken meat we don’t eat and have a lunch muffin for my little bird?
Mexican Muffins (serves 4)
- Prep Time:10 minutes,
- Cook Time: 15 minutes,
- Total Time: 25 minutes,
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
Preparation
- 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.
Photo & Recipe Weelicious