Chile Corn Muffins

Name: Chile 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 large eggs; 1-1/2 cups 2% milk; 2/3 cup canola oil; 1/2 cup finely chopped onion; 1 can (4 ounces) chopped green chiles, drained

Total Time Prep: 15 min. Bake: 20 min.

Yield about 1-1/2 dozen

Contest Winner

Test Kitchen Approved

Hot cornbread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite. —Sarah Hovley, Santa Cruz, California

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 large eggs
1-1/2 cups 2% milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chiles, 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 chiles. 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 muffin: 198 calories, 10g fat (2g saturated fat), 26mg cholesterol, 352mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.

Hot cornbread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite. —Sarah Hovley, Santa Cruz, California

Recipe Creator