Chile-Corn Muffins Recipe

Name: Chile-Corn Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon sugar; 1 teaspoon chili powder; 1 (8-ounce) carton plain nonfat yogurt; 1/3 cup skim milk; 1/4 cup frozen egg substitute, thawed; 2 tablespoons vegetable oil; 1/8 teaspoon hot sauce; 1 (8 1/4-ounce) can no-salt-added whole-kernel corn, drained; 1 (4-ounce) can chopped green chiles, drained; Vegetable cooking spray

Servings: persons

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon chili powder
1 (8-ounce) carton plain nonfat yogurt
1/3 cup skim milk
1/4 cup frozen egg substitute, thawed
2 tablespoons vegetable oil
1/8 teaspoon hot sauce
1 (8 1/4-ounce) can no-salt-added whole-kernel corn, drained
1 (4-ounce) can chopped green chiles, drained
Vegetable cooking spray

1
Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in corn and chiles.
2
Spoon into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400u00b0 for 16 to 18 minutes or until lightly browned. Remove from pans immediately.
3
To Freeze: Place baked muffins in labeled heavy-duty, zip-top plastic bags or wrap in heavy-duty aluminum foil. Freeze up to 1 month.
4
To Serve Two: Remove 2 muffins from zip-top bags or foil; place frozen muffins on an ungreased baking sheet. Bake at 400u00b0 for 25 minutes or until thoroughly heated. Or place 2 frozen muffins in microwave oven; defrost 1 minute. Microwave at HIGH 1 minute or until thoroughly heated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Chile-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Corn Muffins

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