I made Jamie's taco soup (see below a few posts) tonight and made this variation on corn muffins to go with it. (Recipe from Kraft Foods website again)
Southern Corn Muffins
1 egg
1/4 cup fat-free milk
1/4 cup Salsa
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (7 oz.) corn, drained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup sliced green onions
PREHEAT oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
SPOON evenly into six paper-lined or greased medium muffin cups.
BAKE 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.
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