p.s. Since this is a Pampered Chef recipe, they assume you have the mini-muffin tin and the mini-tart shaper. If you don't have their little tart shaper, try a wood muddler - the bottom is about the same size.
Ingredients:
- 1 cup grated pepperjack cheese
- 1 box Jiffy corn muffin mix (8.5 oz)
- 1 cup low-fat sour cream plus more for garnish
- 1/4 cup flour
- 2 tbsp chipotle seasoning (I used Pampered Chef's Chipotle Rub)
- 1 small orange bell pepper, finely diced
- 1/3 cup scallions (about 2 onions), finely diced plus more for garnish
- 1 1/2 cups cooked chicken, finely diced
- 1 tsp olive oil
2. In a large bowl, combine the cheese, muffin mix, 3/4 cup of the sour cream, flour, and 1 tbsp of the chipotle seasoning. Mix well to form a thick batter.
Thick cornbread batter. |
3. Spray a mini-muffin pan with nonstick spray. Use a small cookie scoop to evenly distribute batter into the pan. Bake for 14-16 minutes until golden brown.
Muffins "before" |
Chicken, pepper, and onion filling. |
5. When the muffins are done cooking, remove from the oven and place on a cooling rack. Immediately press the tops with the mini-tart shaper (or muddler) to form cups. Let the cups cool in the pan for a few minutes before transferring them to a serving platter.
Cornbread muffins right out of the oven. |
Muffins pressed into cornbread cups. |
6. Divide the chicken mixture evenly to fill the cups. Top with additional sour cream and green onions, if desired. Best served warm.
Serves: 24 cups
WW: 2 pts/cup (including sour cream garnish)
I love this idea! I don't have a mini muffin pan but I might try this with a regular muffin pan and use it as a main dish. <3 it!
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