Chili-Cheese Corn Muffins

INGREDIENTS
1 (8.5 ounce) package corn bread/muffin mix
1 egg, lightly beaten
1/3 cup 2% milk
1/2 cup shredded Mexican cheese blend
1 (4 ounce) can chopped green chilies, drained

DIRECTIONS
In a bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.