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Recipe: Mexican Chili Cheese Corn Muffins


Mexican Chili Cheese Corn Muffins are easy to make and tasty little treats are a terrific accompaniment to many Mexican dishes. I purposely used a corn bread mix (Jiffy) because I know many of my readers are looking for quick and easy things to make…. in addition … not everybody keeps cornmeal on hand.

TIPS

Testing these with a toothpick will not always let you know whether it’s done or not…. it will come out clean and still need baking time…. I know I tested this several times….. so how do you know when they’re done?.... I recommend you bake them for the full 25 minutes unless your oven runs hotter than what you set it on… then bake them for about 22-23 minutes.

These muffins are extremely moist…. make sure you cool them before serving… the muffins “set-up” with cooling.

I know my recipe calls for a tablespoon of chili powder… I used McCormick Chili Powder… it really isn’t that spicy…. added just a little zip to the muffin… you can use less… if you use a spicier chili powder…use less.

I used 2 green onions…. definitely use green onions and don’t substitute regular onion… green onions have a little bite to them and they really enhance the flavor.

Definitely use muffin liners… otherwise you may have trouble getting them out of the muffin tin.

These muffins tend to be heavy and don’t rise unless you add a teaspoon of baking powder to the mix…. and even then… don’t expect them to rise a whole lot… but be assured... these are moist and delicious and well worth making.








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Recipe: Mexican Chili Corn Muffins

All you need:

1 box corn bread mix (Jiffy preferred)
1 egg, slightly beaten
1/3 cup milk
1 can (4 oz.) green chilis
1 small can (8 ounces) creamed corn
1 tablespoon McCormick Chili powder
½ cup cheddar cheese, finely shredded
2 green onions, finely chopped (use both white and green parts)
1 teaspoon baking powder

All you need to do:

Preheat oven to 375 degrees F.

Line muffin cups with paper liners.

In a large bowl, beat the egg with a whisk.

Add the milk and whisk.

Add the remaining ingredients except the baking powder and mix until incorporated… do not over mix.

Sprinkle the baking powder over the batter and mix.




Generously fill muffin cups to 2/3 full.





Bake at 375 degrees F. for 25 minutes. The tops should be slightly brown.

Cool in pan for 3 minutes.

Remove from pan and continue cooling on a rack.

2 comments:

A Year on the Grill January 10, 2010 at 3:17 PM  

making chili right now... corn bread would be a great addition

Linda January 12, 2010 at 8:49 PM  

I love corn bread with chili too... just goes so well with it

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