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Chicken-and-Green Chile Muffins

Yield 12 (3-ounce) Muffins

Ingredients

  • 3 tablespoons butter or margarine
  • 1 medium-size sweet onion, finley chopped
  • 1 1/2 cups all-purpose baking mix
  • 2 cups shredded Mexican four-cheese blend
  • 1/2 cup milk
  • 1 large egg
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup finley chopped cooked chicken
  • Poppy seeds (optional)

How to Make It

  1. Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

  2. Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.

  3. Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion, chopped green chiles, and chicken. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup of cheese. Sprinkle with poppy seeds, if desired.

  4. Bake at 425º for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

  5. Note: Substitute mini muffin pans for regular pans, if desired. Bake at 425º for 14 minutes or until golden brown. Make 2 1/2 dozen mini muffins.