Canned chiles are a useful nonperishable to keep on hand to add liveliness to recipes without bothering with fresh peppers. Unless you're a chile fanatic, little cans will be most useful, since most recipes call for only a small amount. Check the label and choose the heat level that appeals to you: mild, medium or hot. Drain the liquid before chopping. Store leftovers covered in the refrigerator.
To trim a few grams of fat, use nonfat plain yogurt in place of the sour cream and skim milk in place of the regular milk in this recipe.
These zesty muffins are great with a hearty bowl of chili and cold Mexican beer or iced tea.
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