Mini BBQ Chicken-Cornbread Muffins

This appetizer also came from Kraft® Food and Family, Summer 2017. We again include the ingredients and directions for those readers who may not be able to find the recipe at We made the cornbread mini-muffins from scratch rather than use the corn muffin mix in the recipe. This was a big hit at our party!


1 egg, beaten

1/2 cup sour cream

1 pkg. (8.5 oz.) corn muffin mix

1/2 cup 2% milk shredded cheddar cheese

3-4 green onions, divided

1 1/4 cup rotisserie chicken, shredded

1/2 cup barbecue sauce


Heat oven to 400º F.

Mix beaten egg and sour cream in medium bowl until blended. Add corn muffin mix, shredded cheese, and 2 sliced green onions; mix just until blended. Spoon into 20 mini-muffin pan cups sprayed with cooking spray. Bake 10-12 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove muffins from pans to wire racks; cool completely.

Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use.

Toss shredded chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1-2 minutes or until heated through; spoon into muffins.

Sprinkle evenly with 1 tablespoon sliced green onions before serving.

Serves 10.

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