Hatch Green Chili Corn Muffins Recipes

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GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

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

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

HATCH GREEN CHILI CORN MUFFINS



Hatch Green Chili Corn Muffins image

Provided by Robert Clark

Categories     side dish

Time 25m

Yield Twelve muffins

Number Of Ingredients 11

2 hatch green chilis, or 1 poblano chili and 1 Anaheim chili
1/3 cup butter, plus butter for muffin tin
2 eggs
1 cup all-purpose flour
1 cup stone ground yellow cornmeal
4 teaspoons baking powder
3 tablespoons mild Chimayo chili powder, or ancho chili powder
1 cup milk
1 tablespoon molasses
2 teaspoons finely minced orange zest
1 tablespoon marjoram

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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN CHILI CORN MUFFINS



Green Chili Corn Muffins image

While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. -Melissa Cook, Chico, California

Provided by Taste of Home

Time 35m

Yield 16 servings.

Number Of Ingredients 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (9 ounces) yellow cake mix
2 large eggs
1/2 cup 2% milk
1/3 cup water
2 tablespoons canola oil
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

Steps:

  • In a large bowl, combine cornbread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 307mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

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