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Chili Corn Muffins

Name: Chili Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen.
Cuisine: North America, Mexican
Ingredients: 2-1/2 cups all-purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 5 teaspoons baking powder; 1-1/2 teaspoons salt; 1 teaspoon chili powder; 2 eggs; 1-1/2 cups milk; 2/3 cup canola oil; 1/2 cup finely chopped onion; 1 can (4 ounces) chopped green chilies, drained

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 1-1/2 dozen

Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.

Chili Corn Muffins Recipe photo by Taste of Home

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Ingredients

2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 eggs
1-1/2 cups milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

Nutrition Facts

1 each: 198 calories, 10g fat (2g saturated fat), 26mg cholesterol, 352mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.

Chili Corn Muffins

Ingredients

Directions

Nutrition Facts

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