Recipe - Mini Corn Muffins With Chile Spread

MUFFINS
1 pack Corn Muffin mix
2 ounce Cheddar cheese; Shredded
3 tablespoon Red bell pepper; Finely
chopped

CHILE SPREAD
6 ounce Cream cheese; Softened
2 tablespoon Chopped fresh cilantro
1 Jalapeno; Seeded and chopped

1. Heat oven to 400F. Spray 24 miniature muffin cups with nonstick cooking
spray.

2. Prepare corn muffin mix according to package directions. Stir in Cheddar
cheese and bell pepper. Divide batter evenly into sprayed muffin cups.

3. Bake at 400F for 810 minutes or until tops are light golden brown and
toothpick inserted into the center comes out clean. Immediately remove from
pan.

4. Meanwhile, in food processor bowl with metal blade, combine all chile
spread ingredients; blend until well mixed. Serve chile spread with warm
muffins.

NOTES : To make regularsized muffins, spoon the batter into 8 regular
muffin cups. Bake at 400F for 12 to 15 minutes or until toothpick inserted
in center comes out clean.
Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 568 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998