Name: Muffin-Tin Tamale Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: North America, Mexican
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

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona

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

Instructions

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.