Appetizer/ Dinner/ Lunch

Green Chili Muffins

Green Chili Muffins

AZ Health Zone
0 from 0 votes
Course Dinner
Cuisine American
Servings 12

Equipment

  • 12 Cup Muffin Tin
  • Oven
  • Mixing Bowls
  • Whisk
  • Wire Rack

Ingredients
  

  • Ingredients
  • Non-fat cooking spray or paper liners
  • 1 cup whole wheat flour
  • ¾ cup cornmeal
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 medium egg
  • 1 cup fat-free milk
  • 3 Tablespoons canola oil
  • 1 can 8 ounces whole kernel corn, well drained
  • 1 can 4 ½ ounces diced green chilies, well drained, divided
  • ½ cup shredded low-fat sharp Cheddar cheese

Instructions
 

  • Directions
  • Wash hands with warm water and soap.
  • Preheat oven to 400° F.
  • Lightly coat a 12-cup muffin pan with non-fat cooking spray or line with paper liners and set aside.
  • Mix together flour, cornmeal, sugar, baking powder, salt and cayenne.
  • In separate bowl, lightly beat egg. Add milk, canola oil, corn and all but 2 tablespoons of chilies and mix together.
  • Add wet ingredients to dry ingredients, stirring just until combined.
  • Fill each muffin cup half full. Top each with 1 teaspoon of cheese.
  • Divide remaining batter evenly among muffin cups.
  • Sprinkle each top with 1 teaspoon of cheese and ½ teaspoon of remaining green chilies.
  • Bake for 20 minutes, until toothpick inserted in center of muffin comes out clean.
  • Cool in pan on wire rack for 5 minutes.
  • Remove muffins from pan and continue cooling on rack.

Notes

Nutrition Facts (Per Serving)
calories, 152; carbohydrate, 23 g; protein, 5 g; total fat, 5 g; saturated fat 1 g; trans fat, 0 g; cholesterol, 19 mg; fiber, 2 g; total sugars, 4 g; sodium, 461 mg; calcium, 75 mg; folate, 21 mcg; iron, 1 mg; percent of calories from fat, 30%.
Makes 12 Servings, 1 muffin each
Keyword Cheese, Corn, Green Chili
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