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Double Corn & Green Chile Muffins Recipe

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2 votes | 3887 views

Whole kernel corn adds texture, flavor and moistness to ordinary cornmeal muffins. Add to that sharp cheddar cheese, green chiles plus your choice and amount of "heat" seasoning and you've a nice accompaniment to a bowl of beans, chili, or southwestern soup.

Prep time:
Cook time:
Servings: 13
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Ingredients

Cost per serving $0.32 view details
  • 1 cup all-purpose flour (or use white whole wheat or part whole wheat)
  • 3/4 cup cornmeal
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne (or substitute desired “heat” using Tabasco Sauce, red pepper flakes or small amount minced jalapeno pepper)
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg
  • 7/8 cup milk (3/4 cup plus 2 Tablespoons)
  • 1/3 cup cooking oil
  • 1 can (8 ounces) whole kernel corn, drained (or substitute equivalent amount frozen whole corn, cooked and drained)
  • 1 can (4.5 ounces) diced green chiles, drained

Directions

  1. Preheat the oven to 400 degrees. Lightly coat a 12-cup muffin pan with vegetable spray or line with paper liners and set aside.
  2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, salt, cayenne, and cheese. In a smaller bowl, lightly beat the egg; add the milk, oil, corn, and chiles, and mix together. Add the wet ingredients to the dry ingredients, stirring just until combined. Fill prepared muffin cups 3/4 full of batter (My batch had enough extra batter for 2 more muffins.)
  3. Bake 15-20 minutes, until golden brown and a toothpick inserted in the center of muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove the muffins from the pan and continue cooling on the rack.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 65g
Recipe makes 13 servings
Calories 167  
Calories from Fat 73 44%
Total Fat 8.28g 10%
Saturated Fat 1.8g 7%
Trans Fat 0.14g  
Cholesterol 22mg 7%
Sodium 444mg 19%
Potassium 85mg 2%
Total Carbs 19.29g 5%
Dietary Fiber 0.9g 3%
Sugars 3.3g 2%
Protein 4.02g 6%

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Reviews

  • A.L. Wiebe
    August 24, 2013
    Yum! These look fantastic. I can hardly wait until I make these muffins! Soon.

    Comments

    • Bob Vincent
      August 29, 2013
      Hi Salad Foodie:
      These muffins sound tasty. Since I am going to make a bunch of chili soon and freeze it in containers these will make a nice accompaniment. I like the addition of corn and diced green chiles. I have added the post to my Try Soon folder. Thanks for sharing!
      Best Regards,
      Bob

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