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Chile 'N Cheese Corn Muffins




Source of Recipe


unknown


List of Ingredients




1 package corn muffin mix -- 8.5 oz.
1/3 cup Land O Lakes sour cream
1 egg
4 ounces green chiles -- chopped
1/2 cup Land O Lakes cheddar cheese -- shredded



Recipe



1. Heat oven to 400 degrees. Combine all ingredients except cheese in
medium bowl. Stir just until moistened. Gently stir in cheese.

2. Spoon into 10 paper lined or greased muffin cups. Bake for 15 to
20 minutes or until lightly browned.

HINT: Muffins are best eaten right after baking. They do not store
well at room temperature, but they do freeze extremely well. After
cooling place them in a tighly sealed plastic bag. They may be stored
for up to 4 months.