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Nutritional Recipes

Savory Mexican Muffins

Written by COA Nutrition Team On June 7, 2019

Got leftover taco meat, but don’t want to eat the exact same thing again?

We got you covered! Make these corn bread type muffins with stuffed the meat in the middle.

They can be stored in the fridge and warmed up when you are ready to eat!

 

INGREDIENTS

  • 1/2 cup corn meal
  • 1 ½ cup whole wheat flour, or multi grain flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup low fat milk

 

DIRECTIONS

  1. Preheat the oven to 350° F.
  2. Mix all the dry ingredients together.
  3. Combine the liquid ingredients and mix in with the dry.
  4. Butter a muffin pan.
  5. Using a small cookie scooper, place one scoopful into muffin pan. Sprinkle with leftover taco meat, black beans, or salsa.
  6. Add one more scoop of the corn muffin mix to the top of the taco meat.
  7. Bake for 15-20 minutes, or until batter is cooked all the way through.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Choose whole grains

Pick whole grains over refined grains, at least 50 percent of the time. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients. Try quinoa, whole wheat pasta, oats, farro and barley as side dishes, on top of salads and in soups.

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