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Chili Corn Muffins

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.

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

  1. 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.
  2. 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.

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