Ingredients
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1 (8.5-ounce) package Corn Muffin
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4 ounces (1 cup) reduced-fat shredded Cheddar Cheese
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1 (4-ounce) can diced Green Chilli
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1/3 cup fat-free Milk
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1 Egg
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½ cup Black Beans
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¼ cup chopped sun-dried Tomatoes
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2 tablespoons chopped fresh Cilantro
Directions
Steps
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1
Done
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Preheat oven to 350°F. Coat 15 muffin cups with cooking spray. |
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2
Done
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In a large bowl, combine corn muffin mix, cheese, ½ can chilies, milk, and egg; stir just until combined and set aside. |
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3
Done
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In another bowl, combine black beans, remaining chilies, tomatoes, and cilantro. Spoon mixture evenly into muffin cups, then spoon corn muffin mixture over bean mixture, filling muffin cups almost ¾ full. |
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4
Done
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Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean. Let muffins stand in cups on wire racks 5 minutes, then run a knife around edges to loosen from sides of pan. Serve warm. |
