Taquito Muffins
by Suellen C.
Shortening for greasing muffin pan
2 1/2 cups flour
1 cup yellow cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1/4 cup chopped fresh cilantro
2 green onions, chopped
1 1/4 cups mild salsa
2 large eggs
1/4 cup vegetable oil
1 (22.5 oz). José Olé® Steak and Cheese Taquitos with Flour Tortillas
Sour Cream, garnish
Preheat oven to 350˚F.
Grease (6 cup) jumbo muffin baking pan with shortening. In large bowl mix together flour, cornmeal, sugar, baking powder, salt, pepper, baking soda, fresh cilantro and green onions. In medium bowl mix salsa, eggs and oil until blended. Stir into flour mixture just until moistened. Cut 3 Taquitos in half to make 6 pieces. Spoon batter evenly into muffin cups. Place one piece of Taquito into center of muffin, vertically, pushing down half way into batter. Bake 20-25 minutes. Cool 10 minutes. Remove from pan. Serve warm with sour cream.
Serves 6
2 1/2 cups flour
1 cup yellow cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1/4 cup chopped fresh cilantro
2 green onions, chopped
1 1/4 cups mild salsa
2 large eggs
1/4 cup vegetable oil
1 (22.5 oz). José Olé® Steak and Cheese Taquitos with Flour Tortillas
Sour Cream, garnish
Preheat oven to 350˚F.
Grease (6 cup) jumbo muffin baking pan with shortening. In large bowl mix together flour, cornmeal, sugar, baking powder, salt, pepper, baking soda, fresh cilantro and green onions. In medium bowl mix salsa, eggs and oil until blended. Stir into flour mixture just until moistened. Cut 3 Taquitos in half to make 6 pieces. Spoon batter evenly into muffin cups. Place one piece of Taquito into center of muffin, vertically, pushing down half way into batter. Bake 20-25 minutes. Cool 10 minutes. Remove from pan. Serve warm with sour cream.
Serves 6