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.
CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
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.
GREEN CHILE CORN MUFFINS WITH CHILE AND LIME BUTTER
Make and share this Green Chile Corn Muffins With Chile and Lime Butter recipe from Food.com.
Provided by teresas
Categories Quick Breads
Time 25m
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.
- In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.
- Stir in the grated orange rind and the chopped chiles.
- Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.
- Remove and set aside on a wire rack.
- To make the chile and lime butter, beat all the ingredients together until soft and creamy.
- Serve with the warm muffins.
Nutrition Facts : Calories 251.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 58.6, Sodium 220.4, Carbohydrate 31.9, Fiber 2.6, Sugar 1.8, Protein 5.5
CORN WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
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.
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
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