Green Chili 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:

• 1. Mix all ingredients together, stirring well. Spray a regular size muffin tin well with baking spray. Fill cups and bake.

Steps:

• 1. Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
• 2. In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
• 3. Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)

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 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:

• 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 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 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.