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Chili Corn Muffins - Sandra Lee takes 10 minutes to prepare.

Chili Corn Muffins - Sandra Lee takes 20 minutes to cook.

Chili Corn Muffins - Sandra Lee makes 12 servings.

The ingredients for Chili Corn Muffins - Sandra Lee are:

* Cooking spray
* 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz, I used 1.5 boxes of Jiffy mix)
* 1 1/4 cups buttermilk
* 1 (4-ounce) can diced green chiles
* 1 (11-ounce) can Mexi-corn
* 2 teaspoons fajita seasoning
* 1/2 cup shredded Cheddar

Here is how you make Chili Corn Muffins - Sandra Lee:

Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown. Number of Servings: 12Recipe submitted by SparkPeople user FLANICOLE.

The nutritional information for Chili Corn Muffins - Sandra Lee is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 158.0

• Total Fat: 5.4 g
• Cholesterol: 9.7 mg
• Sodium: 395.0 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 0.5 g
• Protein: 4.0 g