GREEN CHILE CORN MUFFINS
Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!
Provided by JenniferCooks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g
GREEN CHILI CORN MUFFINS
While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. -Melissa Cook, Chico, California
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cornbread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 307mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY CHILE MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 24 muffins
Number Of Ingredients 9
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.
GREEN CHILE CORN MUFFINS
Make and share this Green Chile Corn Muffins recipe from Food.com.
Provided by SkinnyMinnie
Categories Quick Breads
Time 30m
Yield 48 mini muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 58.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 13.4, Sodium 74.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.3, Protein 1.4
GREEN CHILI CORN MUFFINS
Easy, delicious, spicy cornbread that starts out with 2 mixes. Great with mexican food and really good cut in 1/2 and toasted.
Provided by mandabears
Categories Breads
Time 27m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Fill muffin tins with paper liners.
- In a large bowl combine eggs, milk, water, and oil.
- In another bowl mix together dry ingredients.
- Add dry ingredients to the egg mixture and mix until just moist.
- Add chilies and cheese.
- Spoon into muffin tins 3/4 full.
- Bake for 20-22 minutes.
Nutrition Facts : Calories 159.6, Fat 7.4, SaturatedFat 2.5, Cholesterol 31.5, Sodium 347.4, Carbohydrate 19.4, Fiber 1, Sugar 8.3, Protein 4
CHEESY GREEN CHILE CORNBREAD
Provided by Erin Jeanne McDowell
Categories side-dish
Time 55m
Yield One 9-by-9 inch cornbread (12 servings)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
- In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
- Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
- Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
HATCH GREEN CHILI CORN MUFFINS
Provided by Robert Clark
Categories side dish
Time 25m
Yield Twelve muffins
Number Of Ingredients 11
Steps:
- Roast the chilis under a broiler or over a flame until the skin begins to blister and blacken. Peel, remove the seeds and coarsely chop, to make about a quarter-cup.
- Melt the butter and lightly beat the eggs. Sift together the flour, cornmeal, baking powder and chili powder. Mix together the milk, melted butter, eggs and molasses, and fold this into the sifted dry mixture. Add to the batter the orange zest and fold them together with the marjoram and chopped roasted chilis.
- Preheat the oven to 400 degrees. Let the batter rest for half an hour and then pour into a buttered 12-muffin muffin pan. Bake for 12 to 15 minutes, until firm.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 0 grams
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