Chili Corn Muffins
Moist and rich, these are perfection when warm from the oven and spread with lots of butter. For a casual supper or a lively brunch, serve them with huevos rancheros.
Green chilies car available in cans, already roasted, peeled, and diced-a great convenience.
Equipment
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Oven
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1 Large bowl
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1 medium bowl
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Blender
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Toothtpick
Ingredients
- 2 cups (10 oz/315 g) all-purpose (plain) flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup (8 fl oz/250 ml) milk
- 1 egg
- ¼ cup (2 fl oz/60 ml) olive oil
- ½ cup (2 oz/60 g) freshly grated Parmesan cheese
- ¼ cup (2 oz/60g ) finely chopped Sun-dried tomatoes
- 2 teaspoons chopped fresh thyme
- Oregano or dill, or 1 teaspoon dried Herb
Instructions
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Preheat an oven to 400˚F (200˚C).
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Butter standard muffin tins.
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In a large bowl stir and toss together the flour, cornmeal, baking powder, baking soda, salt, and chili powder. Set aside.
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In a medium bowl whisk together the sour cream, eggs, and melted butter until smooth.
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Stir in the chilies and cheese.
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Add to the dry ingredients and stir just until blended.
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Spoon into the prepared muffin tins, filling each cup about two-thirds full.
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Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
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Cool in the tins for 3 minutes, and then remove.
Notes
Make this Chili Corn Muffins Recipe and please let us know your experience.
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