Red Hot Chili Muffins Recipes

CHEESY CHILE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
• Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
• Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

RED-HOT CHILI

Steps:

• In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
• Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
• Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

RED HOT CHILI MUFFINS

Steps:

• Preheat oven to 400°F Line a muffin tin with paper cases. Purée sweetcorn in a blender.
• Put the flour, chili and ground coriander in a bowl and make a well in the centre of the mixture. Beat the eggs in a jug with the milk. Pour into the well with the melted butter and corn purée and stir together.
• Spoon the mixture into the muffin cases and bake for 20 to 25 minutes, until golden brown. Serve warm.

CARIBBEAN CHILI-STUFFED MUFFINS

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.

GREEN CHILI MUFFINS

Steps:

• In a small mixing bowl, stir together flour, sugar, baking powder and salt.
• In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green peppers.
• Add flour mixture all at once to egg mixture. Stir just until moistened (the batter will be lumpy).
• Lighly grease muffin cups; fill two-thirds full.
• Bake in 400 degrees F oven. for 20 to 25 minutes or until golden.
• Remove from pan.
• Serve warm or cool on a wire rack.
• To transport, wrap in foil; reheat in foil over campfire or in a 350 degrees oven.
• Makes 10 to 12.

RED RIVER DATE MUFFINS

Steps:

• Combine oats, Red River and milk in large bowl, let stand 40 minutes.
• Combine remaining dry ingredients.
• Add butter and egg to cereal mixture.
• Add dry ingredients& mix well.
• Stir in dates.
• Spoon into 12 greased muffin tins.
• Bake at 375 degrees for 20-25 minutes or until set.
• Turn out to cool and store in airtight container, if there are any to store.
• Prep time includes letting cereal soak for 40 minutes.

CHILI CORNMEAL MUFFINS

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.)

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.

CHILI MUFFINS

Steps:

• Preheat oven to 400°.
• In a large bowl, combine ground beef, ¼ cup salsa, chili powder, salt, and pepper; mix well without overworking the meat.
• Divide evenly into 8 muffin cups; press meat mixture into the bottom and up the sides of each cup.
• Bake for 10 minutes or until the meat is no longer pink.
• In another bowl, combine beans and remaining salsa; spoon into muffin cups.
• Sprinkle with cheese.
• Bake 7-8 minutes or until the beans are hot and the cheese is melted.
• Remove carefully from muffin cup and serve warm.

RED SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
• Stir in chicken and simmer for 10 minutes. Serve hot.