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Muffin-Tin Tamale Cakes

Total Time

Prep: 25 min. Bake: 20 min.

Makes

2 dozen

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
Muffin-Tin Tamale Cakes Recipe photo by Taste of Home

Ingredients

  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 large eggs, room temperature, lightly beaten
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
  • 1-1/2 cups chopped cooked chicken breast
  • 3/4 cup red enchilada sauce

Directions

  1. Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
  2. Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
  3. Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 muffin: 137 calories, 5g fat (2g saturated fat), 28mg cholesterol, 313mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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