Tiny Chili And Corn Muffins Recipe

Name: Tiny Chili And Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; About 1/2 cup (1/4 lb.) butter or margarine, melted; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/3 cup sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup canned cream-style corn; 1/2 cup sour cream; 1/2 cup chopped fresh jalapeno chilies; 1 large egg

Servings: persons

1
Bake nuts in a 9-inch-wide pan in a 375u00b0 oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.
2
Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.
3
To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
4
In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.
5
Fill muffin cups three-quarters full.
6
Bake in a 375u00b0 oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.
7
Nutritional analysis per muffin.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup pine nuts, About 1/2 cup (1/4 lb.) butter or margarine, melted, 1 cup yellow cornmeal, 1 cup all-purpose flour, and more.

Yes, Tiny Chili And 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.

That's it — enjoy your meal!

Tiny Chili And Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions