GREEN CHILE CORN MUFFINS RECIPES

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GREEN CHILE CORN MUFFINS RECIPE - FOOD.COM



Green Chile Corn Muffins Recipe - Food.com image

Make and share this Green Chile Corn Muffins recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 48 mini muffins

Number Of Ingredients 9

1 1/4 cups stone ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup sharp cheddar cheese, shredded
1 (8 ounce) can cream-style corn
1 cup sour cream
1 (4 ounce) can chopped green chilies
1/2 cup canola oil
2 eggs, lightly beaten

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, FatContent 4.4, SaturatedFatContent 1.4, CholesterolContent 13.4, SodiumContent 74.2, CarbohydrateContent 3.8, FiberContent 0.3, SugarContent 0.3, ProteinContent 1.4

GREEN CHILI CORN MUFFINS RECIPE: HOW TO MAKE IT



Green Chili Corn Muffins Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (9 ounces) yellow cake mix
2 large eggs
1/2 cup 2% milk
1/3 cup water
2 tablespoons canola oil
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

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, FatContent 8g fat (3g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 307mg sodium, CarbohydrateContent 24g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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