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Mini Corn Muffins With Chilies And Cheese Recipe
|Butter stick/Margarine||1⁄4 Pound|
|Milk||1⁄2 Cup (8 tbs) (Whole Or Low Fat)|
|Egg||1 Large (At Room Temperature)|
|Canned creamed corn||8 1⁄2 Ounce, undrained (1 Can)|
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Tabasco sauce||3 Dash|
|Canned diced green chilies||7 Ounce, drained (1 Can)|
|Chopped pimientos||2 Ounce, drained (1 Jar)|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Chili powder||1 Teaspoon|
Serving size: Complete recipe
Calories 2993 Calories from Fat 1449
% Daily Value*
Total Fat 163 g250.6%
Saturated Fat 65 g324.8%
Trans Fat 0 g
Cholesterol 474.5 mg
Sodium 6157.9 mg256.6%
Total Carbohydrates 307 g102.2%
Dietary Fiber 27.3 g109.4%
Sugars 32.5 g
Protein 83 g166.5%
Vitamin A 189.8% Vitamin C 199%
Calcium 261.4% Iron 100.9%
*Based on a 2000 Calorie diet
Grease or spray thirty-six 1 1/2-inch miniature muffin cups.
In a large microwave-safe bowl or saucepan, melt the butter.
Cool slightly, then whisk in the milk.
Whisk in the egg and the corn.
Stir in the flour, cornmeal, sugar, baking powder, salt, andTabasco; the batter will be lumpy.
Spoon the batter into the muffin cups, filling them almost to the top.
Bake for 15 to 20 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean.
Immediately remove the muffins from the tins and cool to room temperature.
To make the filling, stir the chilies, pimientos, cheese, and chili powder together in a bowl.
Using a small, sharp knife, cut around the tops of the muffins about 1/4 inch from their rims.
Cut down toward the bottoms of the muffins and remove some of the bread; discard the tops.
Spoon the filling into the muffins, mounding the tops.
The filled muffins may be covered and refrigerated overnight, or frozen.
Defrost them at room temperature.
Before serving, preheat the oven to 400°F.
Place the muffins on baking sheets and bake for 5 minutes, or until the cheese is melted.