Rojos Salsa

Loaded Salsa Corn Muffins

Loaded Salsa Corn Muffins

1 cup each: all-purpose flour and cornmeal
1 tsp. each: baking powder and sugar
½ tsp. baking soda
¼ tsp. salt
1 (14-oz.) Rojo’s Black Bean & Corn Salsa
¼ cup sour cream
1 large egg

Preheat oven to 375°F. Line with paper liners or grease cups in cupcake pans; set aside. In large bowl, whisk together dry ingredients. In small bowl, beat together Rojo’s Black Bean & Corn Salsa, sour cream and egg. Stir wet ingredients into dry ingredients just until all ingredients are moistened. Fill cups 2/3 full. Bake at 375°F 20 minutes or until muffins are golden. Makes 15 muffins.