Now that it’s finally turned cold here, it was time to make some Taco Soup. Oh how I love taco soup. With corn muffins, yes please.
I wanted to make the corn muffins a little different so enter a southwest version. If you are a regular reader of this blog you know I am not a fan of spicy food. At all. But I do love cooking with Rotel tomatoes so these have them in the muffins. They are a little bit spicy but they are so tasty. They could be eaten with just a bowl of pinto beans as well.
Southwest Corn Muffins
1 box Jiffy Corn muffin mix
1/4 c Rotel tomatoes, original
1/4 c 4 Cheese Mexican mix, grated
1/4 c Kernel Corn
1/4 c milk
Preheat oven to 400 degrees.
In a large bowl, add all ingredients. Mix well. Drop mixture into muffin tins lined with paper liners about 3/4 full. Bake for 18-20 minutes until done.
Makes 8 muffins.