While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. —Melissa Cook, Chico, California
Green Chile Corn Muffins
Green Chile Corn Muffins
Prep Time
15 min
Cook Time
20 min
Yield
16 servings
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 package (9 ounces) yellow cake mix
- 2 large eggs
- 1/2 cup 2% milk
- 1/3 cup water
- 2 tablespoons canola oil
- 1 can (4 ounces) chopped green chiles, drained
- 1 cup shredded cheddar cheese, divided
Directions
- In a large bowl, combine cornbread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chiles and 3/4 cup cheese.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 183 calories, 8g fat (3g saturated fat), 38mg cholesterol, 307mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 4g protein.
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