Dinner Leftovers? Make This Mexican Muffin Recipe!
Servings 12 muffins
- 1/2 cup corn meal
- 1 1/2 cup whole wheat flour or multi grain flour
- 3 tbl sugar
- 1 tbl baking powder
- 1/2 tsp. salt
- 1/3 cup grapeseed oil
- 2 eggs
- 1 cup low fat milk
Mix all the dry ingredients together.
Combine the liquid ingredients and mix in with the dry.
Prepare a muffin pan.
Using a melon baller or cookie scooper, place one scoopful into muffin pan. Sprinkle with leftover taco meat, black beans, or salsa.
Add one more scoop of the corn muffin mix to the top of the taco meat.
Bake in 350 degree oven for 15-20 minutes, or until batter is cooked all the way through.
Calories: 157kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Sodium: 122mg | Fiber: 2g | Sugar: 4g