I am convinced that my children believe that everything tastes better when in a cupcake wrapper. As a result, you can only imagine my excitement when Parenting magazine devoted an entire page in this month's issue to mini-meals made in the muffin pan. I'll be trying them all out, at some point, for sure, but this one was a hit this week - the BEST way to get dinner on the table quickly, using up the leftovers! Now, I just need to get around to checking out this book!
You need:
Leftover chili, any recipe will do
Boxed cornbread mix, such as Jiffy (and whatever ingredients you need to make the cornbread)
Muffin wrappers
Mix cornbread batter according to package directions. Line each well with a muffin wrapper. Add two heaping tablespoons of cornbread batter into each muffin wrapper. Divide about 2 cups of chili evenly among the wells. Bake for 20 minutes at 350 degrees. Top with your favorite chili toppings, such as cheese, sour cream, and avocado!
No comments:
Post a Comment