Nutrition Facts

Serving Size 65 g

(Approx. 18 Servings)

Amount Per Serving

Calories	120	Calories From Fat	45

% Daily Value*

Total Fat 5 g	8%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 360 mg	15%

Total Carbohydrate 14 g	5%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	5 g

Vitamin A 6%	•	Iron 6%

Vitamin C 6%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chili Cornbread Muffins

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

18 People

Ingredients

Recipe makes 18 Servings

16 Oz Texas Style Chili with No Beans

12 Oz Cornbread Mix

2 large eggs

1/2 cup(s) 2% Milk

1 greenhouse tomatoes, chopped

3 green onions, thin sliced

1/3 cup(s) fresh cilantro, chopped

1/2 cup(s) Shredded Cheddar Cheese, regular, 2%, or fat free

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Instructions

Heat the oven to 350°F.

Spray 18 individual cupcake molds with nonstick cooking spray and set aside. For easier cleanup, use 18 cupcake liners.

Heat the chili in its package for 2 minutes to warm only. Set aside.

Prepare cornbread mix according to package directions with eggs and milk. Add tomato, onions, and cilantro to cornbread batter.

Fill cupcake molds halfway with batter (about 2 tablespoons each). Spoon 1 tablespoon of the warmed chili over each muffin (save remaining chili for other use). Top each muffin evenly with remaining batter and sprinkle with 1 teaspoon of cheese.

Bake on center oven rack for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.

Source:

My H-E-B Texas Life Magazine