Green Chile Corn Muffins Recipes

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:

• 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 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.

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:

• 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:

• 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.