Green Chile Corn Muffins

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step: 2

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.

Step: 3

Spoon batter into the prepared muffin tin.

Step: 4

Bake in the preheated oven until golden brown and set, 25 to 30 minutes.


Per Serving: 166 calories; protein 5.6g; carbohydrates 22.5g; fat 6.6g; cholesterol 26.3mg; sodium 607.4mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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