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1-1/2 cups water
1/2 cup butter
1 cup all purpose flour
1/2 cup cornmeal
1 tsp.salt
6 eggs, beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
2 (4.5 OZ.) cans Old El Paso chopped green chilies, drained
Heat oven to 400 degrees. Spray 24 regular size muffin cups with cooking spray. In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chilies. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
Bake at 400 degrees for 25 to 29 minutes or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm. ( I like to split my muffin and spread lightly with some butter but are great plain also)
1/2 cup butter
1 cup all purpose flour
1/2 cup cornmeal
1 tsp.salt
6 eggs, beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
2 (4.5 OZ.) cans Old El Paso chopped green chilies, drained
Heat oven to 400 degrees. Spray 24 regular size muffin cups with cooking spray. In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chilies. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
Bake at 400 degrees for 25 to 29 minutes or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm. ( I like to split my muffin and spread lightly with some butter but are great plain also)
