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Breakfast Chili Cheese Muffins

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These little muffins are sort of ‘cakey’ and ‘cheesy’ with a kick! They are very easy to make and a great addition to chili. They are also great for breakfast or brunch. Here is what you are going to need for 32 mini muffins:
Ingredients
  Ground cornmeal 1 Cup (16 tbs), stone ground
  Self rising flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Canned chopped green chilies 4 Ounce (Drained)
  Sour cream 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2 Large (Lightly Beaten)
Directions

Preheat oven to 400 degrees.
Mix the cornmeal, four, baking powder and salt in a bowl.
Mix well.
Add the cheese and chilies.
Mix, using a fork, until well incorporated.
Add the sour cream, oil and eggs. Mix until well incorporated.
Butter a mini-muffin pan – generously (or a normal muffin tin if preferred).
Scoop batter into pan, almost to the rim. Bake for about 10 minutes, until cake pin comes out clean.
Carefully remove muffins from tin and cool on wire cooling rack.
Serve and enjoy!

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Spicy
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Cheese, Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
12
When you are looking for some twist in the breakfast menus and come across a recipe for chili cheese muffin there is nothing better. Here is a video that will help you learn the recipe from a very experienced chef who is good at cooking and has vast bank of suggestions towards better cooking.

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