Green Chili Muffins Recipes

Steps:

• Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, stir Bisquick mix and 1 cup of the cheese. In small bowl, stir egg and milk with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion, chicken and chiles.
• Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1 cup cheese.
• Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan. 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:

• 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.

Steps:

• In a small mixing bowl, stir together flour, sugar, baking powder and salt.
• In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green peppers.
• Add flour mixture all at once to egg mixture. Stir just until moistened (the batter will be lumpy).
• Lighly grease muffin cups; fill two-thirds full.
• Bake in 400 degrees F oven. for 20 to 25 minutes or until golden.
• Remove from pan.
• Serve warm or cool on a wire rack.
• To transport, wrap in foil; reheat in foil over campfire or in a 350 degrees oven.
• Makes 10 to 12.

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 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.

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 oven to 450* 15 minutes before baking.
• In a large bowl combine first 5 ingredients. Mix well.
• Cut in butter until mixture is crumbly.
• Stir in cheese, milk and green chili until just moistened.
• Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
• Bake at 450* for 12-15 minutes or until golden brown.
• Serve warm.

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.

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.