Thursday, December 28, 2006

Mexican Muffins

One of the many wonderful gifts from my honey this year was a big slow-cooker (since my old one, over twelve years old, had finally gone to the CrockPot Graveyard) and a new set of cookware. I LOVE new kitchen goodies! Since then I've been cooking like crazy, just to have an excuse to use my new toys.

Here's a recipe that was a big hit last night. If you don't want to make the big muffins, you can use two mini-muffin pans instead of one large muffin pan. The mini-muffins make great appetizers or party treats.

Mexican Muffins

1/2 cup butter, softened
1 package (3 oz.) cream cheese, softened
1 cup all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (4 oz.) chopped green chilies, drained well
2 eggs
1/2 cup whipping cream
1/4 tsp. salt
1/8 tsp. pepper

In a small mixing bowl, cream the butter and cream cheese. Add the flour and beat until well-blended. Shape into 12 balls and refrigerate until just firm. Press the balls onto the bottom and up the sides of greased muffin cups. Sprinkle a rounded tsp. of cheese and 1/2 tsp. of chilies into each shell.

In a bowl, beat the eggs, cream, salt and pepper until well-blended. Spoon evenly into the shells. Bake at 350 degrees for 30 minutes or until golden brown. Let stand until the puffiness is gone and the muffins are almost flat on top, about five minutes. Serve with salsa and sour cream.

Makes 12 large muffins or 24 mini-muffins.

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