OK, so mine didn't look like Rachael's, but they tasted really yummy! I saw this on Rachael Ray last week, served it at the crop, and they actually went over well, even if I had to serve them upside-down!!
Ingredients
1 box Jiffy corn muffin mix
1 can Hormel turkey chili with beans
shredded 2% cheddar cheese
non-stick cooking spray
sour cream (optional)
Preheat oven to 400. Heavily coat a muffin tin with non-stick cooking spray.
Make corn muffins according to package directions. Drop batter into muffin tin cups, filling about 2/3 full. Drop about one and a half Tablespoons of chili per muffin cup, placing the chili into the middle of the batter. Place pan in oven and bake five minutes less than package directions. Remove from oven, place a dollop of cheese on top of each muffin, return pan to oven and bake for the remaining five minutes or until muffins are set and the cheese is melted.
Remove muffins from oven and cool about 10 minutes. Run a knife around the edges of the muffin to loosen from the pan. Remove each muffin from the pan, placing on a serving dish. Serve hot with a dollop of sour cream if desired.
***Why did I serve them upside-down? They stuck to the pan and the only way I could get them out without crumbling was to invert the pan and drop them onto a serving dish. They looked silly but tasted really good. I used skim milk in the recipe and I think this was the issue. I've learned that corn muffins need to be made with at least 2% milk.
