Confetti Muffins
Add a colorful, fun side dish to your dinner table by fixing these festive Confetti Muffins, made with canned mixed vegetables. Not only are these savory "muffins" a healthy addition to your meal, they're also super easy to prepare. If all healthy side dish recipes were this simple to make, we'd be in heaven! Try making a batch for dinner tonight and watch as your family gobbles them up.
Notes
Serving suggestion: Serve with butter and/or jam; great with hearty soups, chowder, or chili or as an after school snack.
If desired, this batter may be stored overnight in the refrigerator in an airtight container. Baked muffins may be frozen for up to 3 months. Reheat in microwave on medium power when ready to serve.
Cooking Time30 min
Ingredients
- 4 eggs
- 1 cup milk
- 2/3 cup butter, softened
- 3 cup biscuit mix
- 1 cup green onion, chopped with tops
- 1 can (15 oz.) Veg-All Original Mixed Vegetables, drained
- 2 can (4 oz.) diced green chilies, undrained
- 1 (8 oz.) package shredded Colby with Monterey Jack cheese
Instructions
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Preheat oven to 350 degrees F.
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In medium mixing bowl combine eggs, milk, butter and biscuit mix.
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Add green onion, Veg-All, green chilies and shredded cheese. Gently fold mixture together.
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Grease muffin tins or line with paper baking cups. Divide batter among muffin cups. Bake for 25-30 minutes or until golden brown. Allow to cool slightly before removing from pan.