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Nacho Mini Muffins

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Ingredients

Adjust Servings:
2 (8 1/2 ounce) boxes jiffy cornbread mix
2 large eggs
2/3 cup milk
2 cups mexican style shredded cheese
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
1 (7 ounce) can nacho style sliced jalapeno peppers

Nutritional information

79.9
Calories
25 g
Calories From Fat
2.8 g
Total Fat
1.2 g
Saturated Fat
11.4 mg
Cholesterol
191.8 mg
Sodium
11.1 g
Carbs
1.5 g
Dietary Fiber
0.4 g
Sugars
2.9 g
Protein
1922g
Serving Size

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Nacho Mini Muffins

Features:
  • Gluten Free
Cuisine:

Quick, easy appetizer! Serve with a dollop of sour cream on top if you like.

  • 60 min
  • Serves 3
  • Easy

Ingredients

Directions

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Nacho Mini Muffins, Quick, easy appetizer! Serve with a dollop of sour cream on top if you like , Quick, easy appetizer! Serve with a dollop of sour cream on top if you like


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Steps

1
Done

Preheat Oven to 400°f Beat Eggs With Milk.

2
Done

Add Dry Cornbread Mix and Stir Until Just Combined.

3
Done

Drain Corn, Beans and Peppers. De-Seed and Dice Peppers.

4
Done

Mix Corn, Beans, Peppers and Cheese Into Cornbread Batter, Stir Until Just Combined.

5
Done

Line Mini Muffin Pans With Paper Cups. Spoon Batter Into Pans, Bake 15 Minutes or Until Golden Brown.

6
Done

Cool Completely Before Serving.

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Elara Childress

Culinary alchemist turning everyday ingredients into extraordinary dishes.

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