Chilies Corn Muffins Recipes

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Steps:

• Preheat the oven to 400ºF.
• Spray miniature muffin tins with non stick spray.
• In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
• Add the cheese, corn, sour cream, and chilies; stir until lightly combined.
• Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff.
• Place about 1/2 Tbs of batter into each muffin cup.
• Bake for 18-20 min or until lightly golden.
• Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
• Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
• Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

Steps:

• Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
• In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
• Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
• NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

Steps:

• Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
• Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
• Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)

Steps:

• Preheat oven to 400.
• Spray a standard muffin pan with cooking spray.
• In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. In medium bowl, mix remaining ingredients.
• Make well in dry ingredients.
• Add milk mixture and stir until just blended.
• Divide batter among prepared muffin cups.
• Bake 15 to 20 minutes, or until top springs back when lightly pressed.
• Let cool in pan 5 minutes, them loosen edges and turn out on rack and cool completely.

Steps:

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

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in medium bowl just until blended. Stir in all remaining ingredients except cheese.
• Spoon into 12 paper-lined muffin cups; top with cheese.
• Bake 15 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Transfer to wire racks; cool slightly.

Steps:

• Heat oven to 400°F.
• Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
• Spoon into 8 greased or paper-lined muffin cups.
• Bake 16 to 18 min. or until golden brown. Serve warm.