Green Chili Muffins Recipes

GREEN CHILE AND CHEESE EGG MUFFINS

Steps:

• Preheat oven to 375F/190C.
• Spray silicone baking cups with nonstick spray.
• Drain green chiles (affiliate link) and cut them up if you're using whole chiles.
• In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
• Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning (affiliate link) and mix into eggs.
• Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
• I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
• Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
• Egg muffins will keep in the fridge for at least a week.
• To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)

GREEN CHILI MUFFINS

Steps:

• In a small mixing bowl, stir together flour, sugar, baking powder and salt.
• In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green peppers.
• Add flour mixture all at once to egg mixture. Stir just until moistened (the batter will be lumpy).
• Lighly grease muffin cups; fill two-thirds full.
• Bake in 400 degrees F oven. for 20 to 25 minutes or until golden.
• Remove from pan.
• Serve warm or cool on a wire rack.
• To transport, wrap in foil; reheat in foil over campfire or in a 350 degrees oven.
• Makes 10 to 12.

CHEESY CHILE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
• Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
• Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

HATCH GREEN CHILI CORN MUFFINS

Steps:

• Roast the chilis under a broiler or over a flame until the skin begins to blister and blacken. Peel, remove the seeds and coarsely chop, to make about a quarter-cup.
• Melt the butter and lightly beat the eggs. Sift together the flour, cornmeal, baking powder and chili powder. Mix together the milk, melted butter, eggs and molasses, and fold this into the sifted dry mixture. Add to the batter the orange zest and fold them together with the marjoram and chopped roasted chilis.
• Preheat the oven to 400 degrees. Let the batter rest for half an hour and then pour into a buttered 12-muffin muffin pan. Bake for 12 to 15 minutes, until firm.

GREEN CHILE CORNBREAD MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
• 2. In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
• 3. Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)

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.