My love for Mexican and muffins combined into one! I am in heaven with this recipe and so is everyone else that I make it for! It’s so spicy and yummy! I love every little thing that goes into this recipe and talk about easy!
The original recipe is here and I follow it but I use a couple different things than she is does.
At first I take a teaspoon of chili oil (I found it within the Asian section of the grocery store and I just noticed I do not have it in my picture of the ingredients, sorry that won’t help you out), and put it in a pan over medium heat with 1/2 cup of diced onion and matchstick carrots and a 1/2 tsp of minced garlic (or whole garlic clove).
While the veggies are softening I mix together in a large bowl 1/2 tsp of salt and paprika, 1/4 tsp of black pepper, cayenne pepper and oregano, 3/4 tsp of cumin and 2 tsp of chili powder.
When the veggies were soft I mixed them with the seasonings along with 1/2 cup of hot salsa and unseasoned bread crumbs (I’ve used whole wheats one before too) and two eggs. Then I added in 1 1/2 lbs of ground chicken (or turkey, the recipe original calls for beef).
Once all those ingredients are mixed I divide the mixture into 12 muffin tins that have been sprayed with cooking spray. I top each muffin with taco sauce and bake in a 350 degree oven for 25 minutes.
After 25 minutes I top each muffin with a sprinkle of Mexican cheese and bake for another 2 minutes until the cheese has melted. When ready to eat I top with avocado and Greek yogurt. Yummy!