Chilies Corn Muffins
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar, packed
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup skim milk or 1/2 cup soymilk
- 1⁄4 cup vegetable oil
- 1 large egg, lightly beaten
- 4 ounces green chilies, canned and chopped
directions
- Preheat oven to 400.
- Spray a standard muffin pan with cooking spray.
- In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. In medium bowl, mix remaining ingredients.
- Make well in dry ingredients.
- Add milk mixture and stir until just blended.
- Divide batter among prepared muffin cups.
- Bake 15 to 20 minutes, or until top springs back when lightly pressed.
- Let cool in pan 5 minutes, them loosen edges and turn out on rack and cool completely.
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Reviews
-
These were fabulious! I have used many different corn muffin recipies and ended up with bland, blah muffins. I am from NM so I LOVE to cook with hatch Green Chile. I used fresh roasted green chile as opposed to the canned kind, and my kids do not like chiles, so I filled half of the muffin pan with the batter prior to adding the chiles. The ones w/o chile were dry, but ok. I think next time I will add a little corn to thier half. Will absolutely make these again!
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