Corn & Green Chili Muffins
Corn, cheese and chiles with a little bit of spice in the background create a memorable southwestern flavor for these muffins. They're just right next to a bowl of your favorite chile, to round out the meal.
Ingredients
- 2 ounces King Arthur White Whole Wheat Flour
- 3 ounces King Arthur Unbleached All-Purpose Flour
- 4 7/8 ounces whole cornmeal
- 7/8 ounce sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder, or 1/4 teaspoon cayenne pepper
- 1 large egg
- 8 ounces milk
- 3 1/2 ounces corn oil or 4 ounces melted butter
- 5 3/4 ounces fresh or thawed frozen corn kernels
- 4.5 ounces diced green chilies, well drained, divided
- 3 ounces grated sharp cheddar cheese, divided
Details
Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from kingarthurflour.com
Preparation
Step 1
Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line with papers and grease the insides of the papers.
In a medium-sized bowl, whisk together the flours, cornmeal, sugar, baking powder, salt, and chili powder.
In a separate bowl, lightly beat the egg with the milk and oil or butter. Stir in the corn kernels and all but 2 tablespoons of the chilies. Add the wet ingredients to the flour mixture, stirring just until evenly moistened. Stir in 1/2 cup of the grated cheese.
Scoop the batter into the prepared pan, and sprinkle each top with a teaspoon of the remaining cheese and 1/2 teaspoon of the reserved chilies.
Bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes. After 5 minutes, tilt the muffins out of the pan and return to the rack to cool until served.
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