We are cooking with Chef Karel Anne this morning. Today we are making a recipe chili lovers will enjoy.

She will be at the state fair of Texas Friday, Saturday, and Sunday at 12:30 to do demonstrations every weekend of the fair.
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Hands On: 15 minutes
Total: 35 minutes
Makes: 12 servings (1 muffin each)

Ingredients

12 foil baking cups (2-1/2 inches)

(8.5 oz each) corn muffin mix

1 egg

1/2 cup fat free milk

1/2 cup drained canned whole kernel corn

1/4 cup reduced fat sour cream

1can (15 oz each) Wolf® Brand Chili No Beans, heated

1/2 cup shredded reduced fat Cheddar cheese

Directions

1. Preheat oven to 350°F. Line twelve 2-1/2-inch muffin cups with foil baking cups.

2. Stir together corn muffin mix, egg, milk, corn and sour cream in bowl. Place 1 tablespoon batter in bottom of each baking cup; top with 1 tablespoon chili. Layer with remaining batter, chili and cheese.

3. Bake 15 to 20 minutes or until golden brown. Remove muffins from pan; serve warm.