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

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

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Tip of the Month

Yes, you should get an air fryer!

There are a lot of questions popping out when it comes to this latest kitchen craze. Is it worth buying an air fryer? Here are some reasons why we think so: • Easy to clean • Easy to use • Safe to use • Healthier meals • Doesn’t take up much space • Faster Than Oven Cooking An air fryer is an incredibly easy way to cook just about anything. You place the food in a fryer-style basket and hot air rapidly circulates all around the food, making the food crisp – much like deep-frying, but without the oil. You can cook anything you’d make in the oven. So, yes, DO IT!