Chilies Corn Muffins Recipe

Name: Chilies Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup cornmeal; ¼ cup sugar; ¼ cup brown sugar, packed; 3 teaspoons baking powder; ¼ teaspoon salt; ½ cup skim milk or ½ cup soymilk; ¼ cup vegetable oil; 1 large egg, lightly beaten; 4 ounces green chilies, canned and chopped

Servings: persons

1 ½ cups all-purpose flour
½ cup cornmeal
¼ cup sugar
¼ cup brown sugar, packed
3 teaspoons baking powder
¼ teaspoon salt
½ cup skim milk or ½ cup soymilk
¼ cup vegetable oil
1 large egg, lightly beaten
4 ounces green chilies, canned and chopped

1
Preheat oven to 400.
2
Spray a standard muffin pan with cooking spray.
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 top springs back when lightly pressed.
9
Let cool in pan 5 minutes, them loosen edges and turn out on 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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup cornmeal, ¼ cup sugar, ¼ cup brown sugar, packed, and more.

Yes, Chilies 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.

Chilies Corn Muffins

How did you like this recipe?

Frequently Asked Questions