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TEST KITCHEN APPROVED

Chile Corn Muffins

Name: Chile Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen
Cuisine: North America, Mexican
Ingredients: 2-1/2 cups all-purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 5 teaspoons baking powder; 1-1/2 teaspoons salt; 1 teaspoon chili powder; 2 large eggs; 1-1/2 cups 2% milk; 2/3 cup canola oil; 1/2 cup finely chopped onion; 1 can (4 ounces) chopped green chiles, drained

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Sarah Hovley, Santa Cruz, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

Hot cornbread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite. —Sarah Hovley, Santa Cruz, California

TEST KITCHEN APPROVED

Chile Corn Muffins

Contest Winner

3 Reviews Add your review

Yield:about 1-1/2 dozen

Prep:15 min

Cook:20 min

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Ingredients

2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 large eggs
1-1/2 cups 2% milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chiles, drained

Text Ingredients

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Directions

1
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chiles. Stir into dry ingredients just until moistened.