Monday, March 25, 2013
Tamale Muffins (I'm in Heaven)
3 cups of Masa
2 3/4 cups of chicken broth
1 teaspoon of salt
1 1/2 tea of baking powder
1/2 cup of oil
4 oz can of green chilis
2 - 12.5 oz cans of chunk chicken
2 cups of Colby Jack shredded cheese
pepper. In a large bowl mix the masa, broth, salt, baking powder, chilis, oil, and salsa. Stir in the chicken and cheese and fill the cups to full. Bake for 40 minutes.
I didn't have chicken broth in a can so I microwaved the water and added 1 teaspoon of chicken broth granules. Also I added Morton Salt substitute instead of regular salt.
Sarah tried cooking these in foil muffin cups but they stuck to the cups and she had to peel
clean up....time to get another dark muffin pan.
I ate the bad one and it was good!