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Thursday, December 16, 2010

Mexi puff Muffins

adapted from Taste of home


  • 1/2 can  diced tomatoes (14.55 oz can)
  • 1/2 can rotel *your choice of heat, use the mild, hot or extra hot*
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon red chili powder or flakes
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup butter, melted
  • 1/2 cup shredded Mexi blend cheese 
  • cheese to sprinkle on top (cheddar or your choice) 


Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, chili and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup cheese blend and l tsp of cheddar cheese. 

Fill greased mini  muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield servings.

 These are a wonderful snack so give them a try.  They go together very quickly and the family will love them.
Have a wonderful day and remember to Find the time to do all the THINGS you Love.


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