These Green Chile Corn Muffins are the perfect blend of comfort and flavor. Moist, slightly sweet, and enhanced with just the right kick from green chiles, they’re ideal for pairing with chili, soups, or serving as a savory snack. Easy to make and freezer-friendly, this recipe is a reliable choice for home cooks who appreciate both taste and practicality.
Ingredients:
- Cooking spray
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup fat-free milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 cup canned whole kernel corn (or one 8¾ oz. can), drained
- 1 (4.5 oz.) can chopped green chiles, drained
Instructions:
- Preheat oven to 400°F (200°C).
- Lightly spray a 12-cup muffin tin with cooking spray.
- In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, and egg. Add wet mixture to dry ingredients and stir just until combined.
- Gently fold in the corn and green chiles.
- Divide batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
source Submitted by: Vivian Siismets | November 2001 – Foods That Freeze Well
recipeclub1
