Engagement Party Updates

Just in case you were wondering...and I'm sure you were...I ended up nixing cupcakes all together. I made a double batch of the Peanut Butter Cream Topped Brownies. (GREAT!!), the Pumpkin Poundcake (made with fresh from dad's garden, organic pumpkin puree) and a double batch of Chocolate Chip Cookies.

I also made this recipe for breakfast on Saturday. If you like green chile, this is a great one!

Green Chile and Corn Muffins (Cupcakes from the Cake Mix Doctor)

1 package (8.5 oz) corn muffin mix (I used Jiffy)
1 can (8.25 oz) cream style corn
1 can (4.5 oz.) chopped green chile (I doubled this because I have fresh green chile that was just roasted)
1 large egg
1 cup shredded Cheddar cheese (You can really use anything...Pepper Jack, etc...)
1 fresh jalepeno, seeded and chopped (I omitted this because I had doubled the green chile)

Place a rack in the center of the oven and preheat oven to 400 F. Mist the bottom of a 12 muffin cup pan. Set pan aside.

Place the muffin mix in a large mixing bowl and make a well in the center. Place the corn, chiles, egg, cheese and pepper in a small mixing bowl. Stir to combine and break up the egg yolk. Pour the corn mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon until just combined (20 strokes). Batter will be lumpy. Spoon or scoop batter into prepared muffin cups, filling it 3/4 of the way full. Place pans in the oven.

Bake muffins until they are lightly golden and just spring back when lightly pressed with your finger, 17-20 minutes. Remove pan from oven and place them on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes.