Best Chile Corn Muffins With Chipotle Butter Recipes

CHILI STUFFED CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
• Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
• Scoop 1 1/2 tablespoons of the batter into each muffin cup.
• Drop 1 tablespoon of the prepared chili into the center of the batter.
• Top the chili with another 1 1/2 tablespoons of the cornbread batter.
• Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.

CHILI CORN MUFFINS

Steps:

• 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.

GREEN CHILE CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

CHIPOTLE CORN MUFFINS

Steps:

• Pre-heat oven to 425 degrees.
• Spray muffin tins lightly with oil.
• Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
• In a separate bowl, beat the eggs with yogurt.
• Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
• fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

CORN MUFFINS WITH CHILE BUTTER

Steps:

• Heat oven to 400°F Line 8 muffin cups with paper baking cups.
• Prepare corn muffin mix as directed on package using milk and egg. Stir in cheese and bell pepper. Divide batter evenly into paper-lined muffin cups.
• Bake at 400 for 18 to 22 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan.
• Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.
• Serve chile butter with warm muffins.

GREEN CHILE CORN MUFFINS WITH CHILE AND LIME BUTTER

Steps:

• Preheat the oven to 400°F.
• To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.
• In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.
• Stir in the grated orange rind and the chopped chiles.
• Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.
• Remove and set aside on a wire rack.
• To make the chile and lime butter, beat all the ingredients together until soft and creamy.
• Serve with the warm muffins.