Chili Corn Muffins Recipe

Name: Chili Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-oz. can chopped green chilies; 1 large egg, lightly beaten; 1 1/2 cups unbleached white flour; 1/2 cup cornmeal; 1/4 cup sugar; 1/4 cup packed brown sugar; 3 tsp. baking powder; 1/4 tsp. salt; 1/2 cup soy milk or skim milk; 1/4 cup vegetable oil

Servings: persons

4-oz. can chopped green chilies
1 large egg, lightly beaten
1 1/2 cups unbleached white flour
1/2 cup cornmeal
1/4 cup sugar
1/4 cup packed brown sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup soy milk or skim milk
1/4 cup vegetable oil

1
Preheat oven to 400F.
2
Lightly grease a standard 12-muffin pan.
3
In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt.
4
In medium bowl, mix remaining ingredients.
5
Make well in dry ingredients.
6
Add milk mixture and stir until just blended.
7
Divide batter among prepared muffin cups.
8
Bake 15 to 20 minutes, or until tops spring back when lightly pressed.
9
Let cool in the pan 5 minutes, then loosen edges and turn out onto a rack and cool completely.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4-oz. can chopped green chilies, 1 large egg, lightly beaten, 1 1/2 cups unbleached white flour, 1/2 cup cornmeal, and more.

Yes, Chili Corn Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili Corn Muffins

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