Ciao Bella Chili Stuffed Corn Muffins Recipes

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CHILI STUFFED CORNBREAD MUFFINS



Chili Stuffed Cornbread Muffins image

Provided by Danae Halliday

Time 30m

Number Of Ingredients 13

1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk of choice
1/4 cup honey
1 egg + 1 egg white
2 tablespoons oil
2 tablespoons plain non-fat Greek yogurt
1/2 cup grated sharp cheddar cheese
1/4 cup finely chopped green onion
1 - 1 1/2 cups prepared chili

Steps:

  • Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
  • In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
  • Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
  • Scoop 1 1/2 tablespoons of the batter into each muffin cup.
  • Drop 1 tablespoon of the prepared chili into the center of the batter.
  • Top the chili with another 1 1/2 tablespoons of the cornbread batter.
  • Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER



Chile Corn Muffins with Chipotle Butter image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 48 mini muffins

Number Of Ingredients 11

Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

Steps:

  • Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
  • In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
  • Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
  • NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

CARIBBEAN CHILI-STUFFED MUFFINS



Caribbean Chili-Stuffed Muffins image

Provided by Eddie Jackson

Categories     main-dish

Time 1h25m

Yield 10 to 12 muffins

Number Of Ingredients 26

Coconut oil, for browning the meat
8 ounces ground pork
8 ounces ground beef
2 cloves garlic, chopped
1 habanero pepper, seeded and chopped
1/2 onion, chopped
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon allspice
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
Splash Worcestershire sauce
1 cup beef stock
1 bunch fresh cilantro, chopped
2 mangoes, chopped
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
Pinch of kosher salt
2 sticks (8 ounces) unsalted butter, melted
3/4 cup whole milk
2 large eggs
1 jalapeno pepper, seeded and chopped

Steps:

  • For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
  • For the muffins: Preheat the oven to 400 degrees F.
  • Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
  • Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.

CHILI-CHEESE CORN MUFFINS



Chili-Cheese Corn Muffins image

Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 5

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg, lightly beaten
1/3 cup 2% milk
1/2 cup shredded Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained

Steps:

  • In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 369mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

CHILI CORN MUFFINS



Chili Corn Muffins image

Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

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 eggs
1-1/2 cups milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained

Steps:

  • 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 chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MOZZARELLA-STUFFED MINI CORN MUFFINS RECIPE BY TASTY



Mozzarella-stuffed Mini Corn Muffins Recipe by Tasty image

Here's what you need: milk, butter, eggs, flour, cornmeal, baking powder, salt, sugar, mozzarella cheese

Provided by Merle O'Neal

Categories     Sides

Yield 12 servings

Number Of Ingredients 9

1 ½ cups milk
6 tablespoons butter, melted
2 eggs
1 ½ cups flour
1 ½ cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
5 sticks mozzarella cheese

Steps:

  • Preheat oven to 400°F (200˚C).
  • In a large bowl, mix together the milk, eggs, and melted butter.
  • Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
  • Divide the cheese sticks into 5 cubes each so there are 25 cubes.
  • Spray a 12-cup muffin pan with cooking spray.
  • Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
  • Bake for 15 minutes.
  • Allow to cool for 5 minutes while you eat the remaining cheese cube.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

GREEN CHILI CORN MUFFINS



Green Chili Corn Muffins image

Easy, delicious, spicy cornbread that starts out with 2 mixes. Great with mexican food and really good cut in 1/2 and toasted.

Provided by mandabears

Categories     Breads

Time 27m

Yield 18 muffins

Number Of Ingredients 8

8 ounces Jiffy corn muffin mix
8 ounces jiffy yellow cake mix
4 ounces diced green chilies, drained
2 eggs, beaten
1/2 cup milk
1/3 cup water
2 tablespoons vegetable oil
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Fill muffin tins with paper liners.
  • In a large bowl combine eggs, milk, water, and oil.
  • In another bowl mix together dry ingredients.
  • Add dry ingredients to the egg mixture and mix until just moist.
  • Add chilies and cheese.
  • Spoon into muffin tins 3/4 full.
  • Bake for 20-22 minutes.

Nutrition Facts : Calories 159.6, Fat 7.4, SaturatedFat 2.5, Cholesterol 31.5, Sodium 347.4, Carbohydrate 19.4, Fiber 1, Sugar 8.3, Protein 4

CHILI CORNMEAL MUFFINS



Chili Cornmeal Muffins image

Categories     Bread     Bake     Super Bowl     Thanksgiving     Vegetarian     Cornmeal     Corn     Hot Pepper     Fall     Bon Appétit

Yield Makes 12

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter
1 cup frozen corn kernels, thawed
4 teaspoons chili powder
1 cup buttermilk
2 large eggs
1 cup yellow cornmeal
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
  • Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)

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