Ciao Bella Chili Stuffed Corn Muffins 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.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CIAO BELLA CHILI

Steps:

• 1. In a large, deep skillet or dutch oven, sweat onions and brown ground beef; drain excess fat and return beef to skillet or dutch oven.
• 2. Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
• 3. Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
• 4. Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.
• 5. Serve with shredded cheddar, corn muffins and biscuits. Can also be served over rice. Add some sour cream if you like too.

CIAO BELLA CHILI STUFFED CORN MUFFINS

Steps:

• 1. Prepare chili;set aside or have premade chili available.
• 2. Prepare corn muffins and divide evenly into 12 greased muffin cups.
• 3. Scoop about 2 tablespoons of chili in the center of each muffin. Top with 1 tablespoon of shredded cheddar and bake according to package directions. My recipe called for baking at 425 degrees for 15-20 minutes.