Green Chile Corn Muffins


2 6 oz pkg Martha White Cotton Country Cornbread
1 cup milk
1 egg, beaten
1 4.5 oz can chopped green chiles, undrained
1 cup shredded Monterey Jack cheese
1 jalapeño pepper, seeded and chopped, if desired


Heat oven to 425 deg. Grease 12 muffin cups or spray with nonstick cooking spray. In large bowl, combine cornbread mix, milk and egg; stir until smooth. Stir in green chiles, cheese and jalapeño pepper (if you are using them). Fill greased muffin cups about 3/4 full. Bake at 425 deg for 15 to 20 minutes or until golden brown. Serve warm.
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