“Mexican” corn muffins

The muffins are done! I cut one open for the photo and of course, had to try it. Delish.

Here’s the final recipe:
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 cup cornmeal
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 large egg
* 1 cup whole milk
* 1/4 cup unsweetened applesauce
* 1 1/2 cups shredded lime/cilantro poached chicken
* 1 cup shredded sharp cheddar cheese
* 1/2 cup finely diced red bell peppers
* 1/4 cup finely diced cilantro

Directions

1.Preheat oven to 400 degrees. Spray muffins pans with non-stick cooking spray.

2. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg whites, milk and applesauce. Stir into dry ingredients just until moistened.

3. Stir chicken, bell peppers, cilantro and 3/4 cup of cheese into cornmeal mixture.

4. Spoon mixture into muffin cups, about 3/4 full. Any given scoop of batter should have lots of visible meat & cheese. If there seems to be too much muffin mix per scoop, you may need more meat & cheese. Top each muffin with a bit of cheese, using up remaining 1/4 cup of cheese.

5. Bake at 400 degrees for approximately 20-25 minutes.

6. Cool on cooling rack. Can be served warm, or refrigerated and frozen for later use.

Notes: I was cooking these for the kids and this is obviously their first time having them, so went fairly light with the peppers and cilantro. You could definitely add more. I also used whole milk and a whole egg instead of the original recipe’s lower-fat counterparts, since these are for kids not adults.

The lime/cilantro poached chicken I made yesterday in the crock-pot – the recipe is from Not Your Mother’s Slow Cooker Cookbook, which I love. Amazing and unusual slow cooker recipes, many of which are easy to do.

Final verdict from KG and W: Nom!

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