Muffin Tin Chicken Chili Cornbread Cups Recipes

MUFFIN-TIN CHICKEN CHILI CORNBREAD CUPS

Steps:

• Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
• In medium bowl, stir cornbread mix, milk, remaining 2 tablespoons melted butter, the egg and 1 teaspoon of the chili powder until blended. Stir in 1 cup of the cheese. Fill each muffin cup half full.
• In medium bowl, mix remaining 1 teaspoon chili powder, remaining 1 cup cheese, the chicken, chiles, green onion whites and red pepper. Spoon 1 teaspoon mixture into center of batter in each muffin cup; press chicken mixture down into cornbread batter. Spoon an additional 1 tablespoon chicken mixture on center of each cup.
• Bake 12 to 15 minutes or until cornbread is golden brown on edges and chicken mixture is heated through. Cool 5 minutes. Run knife around edge of each muffin, and remove. Top with sour cream and green onion greens; serve warm.

MUFFIN-TIN CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
• Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
• Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

CHILI AND CORNBREAD CUPCAKES

Steps:

• Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
• In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
• Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.

CHICKEN CHILI WITH CORNBREAD DUMPLINGS

Steps:

• In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
• Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
• Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.

CHILI CORN MUFFINS

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.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .