Tex-Mex Muffins

tex mex muffins

Our Tex-Mex muffins are savoury bites and basically a muffin-shaped meal. They’re perfect for school (or work) lunches and after-school snacks.

Makes 12

You’ll Need

  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chilli powder
  • ½ tsp oregano
  • ½ tsp salt
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ¾ cup shredded cheddar cheese, divided
  • ½ cup fresh or frozen (thawed) corn kernels
  • 2 green onions, thinly sliced
  • ¾ cup diced cooked chicken

Prep and Cook

  • Preheat the oven to 375° degrees and line a muffin tin with paper liners or spray with non-stick spray.
  • In a large bowl, whisk together the flours, baking powder, garlic powder, cumin, chilli powder, oregano and salt.
  • In a separate bowl, whisk together the egg, milk, and 2/3 cup of the cheese.
  • Mix the wet ingredients with the dry ingredients, just until combined. Fold in the corn, green onions and chicken.
  • Divide the batter evenly between the muffin cups and top with remaining cheese. Bake for 13–15 minutes or until lightly browned. Serve warm or at room temperature.


Leave a Comment