member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sherry Cunningham      

Recipe Categories:

    Chicken-and-Green Chile Muffins


    Source of Recipe


    Southern Living, APRIL 2003

    Recipe Introduction


    Serve with a good hearty salad.

    List of Ingredients




    3 tablespoons butter or margarine
    1 medium-size sweet onion, finley chopped
    1 1/2 cups all-purpose baking mix
    2 cups shredded Mexican four-cheese blend
    1/2 cup milk
    1 large egg
    1 (4.5-ounce) can chopped green chiles
    1 cup finley chopped cooked chicken
    Poppy seeds (optional)

    Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.
    Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.

    Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion, chopped green chiles, and chicken. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup of cheese. Sprinkle with poppy seeds, if desired.

    Bake at 425º for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

    Note: Substitute mini muffin pans for regular pans, if desired. Bake at 425º for 14 minutes or until golden brown. Make 2 1/2 dozen mini muffins.

    Yield: 12 (3-ounce) muffins or 2 1/2 dozen mini muffins




    Recipe



    .......sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â