Double Corn And Green Chile Muffins Recipes

GREEN CHILE CORN MUFFINS

Green Chile Corn Muffins image

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

Ingredients

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

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

DOUBLE CORN AND GREEN CHILE MUFFINS

Double Corn and Green Chile Muffins image

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

Provided by Michelle Berteig

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Steps:

Heat oven to 350 Degrees F. Line muffins cups with paper liners.
Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 7.3, Cholesterol 63.7, Sodium 398.6, Carbohydrate 23.2, Fiber 2, Sugar 0.4, Protein 6.7

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