CHICKEN AND GREEN CHILE MUFFINS

Chicken and Green Chile Muffins image

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 8

3 tablespoons butter or margarine
1 medium sweet onion, finely chopped (1/2 cup)
1 1/2 cups Original Bisquick™ mix
2 cups shredded Mexican cheese blend (8 oz)
1 egg
1/2 cup milk
1 cup finely chopped cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles

Steps:

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender.
In large bowl, stir Bisquick mix and 1 cup of the cheese. In small bowl, stir egg and milk with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion, chicken and chiles.
Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1 cup cheese.
Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 189, Carbohydrate 12 g, Fat 2, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg