Yum!
from Pillsbury Classic Cookbook "Make It Easy Mexican"
Muffins:
1 (6.5-8.5oz) pkg corn muffin mix
milk, egg, and margarine as required by mix
2oz shredded cheddar cheese
3 Tbsp finely chopped red bell pepper
Chile Spread:
6oz cream cheese, softened
2 Tbsp chopped fresh cilantro
1 jalapeno chile, seeded and chopped
Heat oven to 400. Spray 24 miniature muffin cups with nonstick cooking spray. Prepare corn muffin mix as directed on package. Stir in cheddar cheese and bell pepper. Divide batter evenly into muffin cups. Bake 8-10 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Meanwhile, in food processor or medium bowl, combine all chile ingredients; blend until well mixed. Serve with warm muffins.
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