Time 30m Yield 8 muffins. Number Of Ingredients 5 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.
Time 35m Yield about 1-1/2 dozen. Number Of Ingredients 11 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.
Time 40m Yield 24 muffins Number Of Ingredients 9 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.
Time 22m Yield 48 mini muffins Number Of Ingredients 11 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.
Time 40m Yield 12 Number Of Ingredients 10 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.
Yield Makes 12 Number Of Ingredients 11 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.)
Time 28m Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 400°F. Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles. Spoon into 8 greased or paper-lined muffin cups. Bake 16 to 18 min. or until golden brown. Serve warm.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
In a bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies. Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
