Chipotle Corn Muffins Recipes

CHIPOTLE CORN MUFFINS

chipotle corn muffins image

My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.

Provided by venus2

Categories Quick Breads

Time 30m

Yield 6-24 muffins

Number Of Ingredients 9

Ingredients

1/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
3/4 cup plain yogurt
4 teaspoons oil
3 chipotle chiles in adobo, drained & minced or 3 dried chipotle chiles, that have bee rehydrated in hot water
1/4 cup cheddar cheese

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.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Chile Corn Muffins with Chipotle Butter image

Provided by Sandra Lee

Categories side-dish

Time 22m

Yield 48 mini muffins

Number Of Ingredients 11

Ingredients

Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

Steps:

Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Chile Corn Muffins With Chipotle Butter image

Serve these along side your favorite soup, salad, or chile. They just might steal the show! From Sandra Lee. (Make sure to use the larger size box of cornbread mix)

Provided by cookiedog

Categories Quick Breads

Time 30m

Yield 48 mini muffins

Number Of Ingredients 11

Ingredients

canola oil cooking spray
1 (14 1/2 ounce) box honey cornbread mix (recommended ( Krusteaz)
1 1/4 cups buttermilk
1 (4 ounce) can diced green chilies
1 (11 ounce) can Mexican-style corn
2 teaspoons fajita seasoning mix
1/2 cup shredded cheddar cheese
1 cup unsalted butter, softened
1 tablespoon honey
1 tablespoon chipotle hot sauce (recommended ( Tabasco Brand)
2 tablespoons southwest chipotle seasoning (recommended ( Mrs. Dash)

Steps:

Muffins: Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
Butter: Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

Nutrition Facts : Calories 83.7, Fat 5.4, SaturatedFat 3, Cholesterol 11.8, Sodium 167.9, Carbohydrate 7.9, Fiber 0.6, Sugar 2.5, Protein 1.3

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