Try this foolproof corn muffin recipe with salsa and melty Cheddar cheese that will make everyone around the table swoon.
What You Need
Original recipe yields 6 servings
1/4 cup fat-free milk
1/4 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (7 oz.) corn, drained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup sliced green onion s
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Let's Make It
Preheat oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
Spoon evenly into six paper-lined or greased medium muffin cups.
Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.
Prepare as directed, using 1 cup thawed frozen corn.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, one muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.