Tuesday, September 13, 2011

Green Chile Corn Muffins

These corn muffins are my very most favorite thing to have with a steaming hot bowl of my Scratch-Made Chili.  They are the perfect match for it.  Sweet, cheesy and with the perfect amount of spice.  They come out golden and crispy on the outside while staying soft and moist in the middle.  In other words, they are absolutely delicious.
1 box of Jiffy corn muffin mix
1 egg (that has sat at room temperature for about 20 minutes)
1/3 cup of milk
4 T. or 1/2 a can of diced green Chile peppers
1/2 cup of shredded cheddar Monterrey jack cheese

-Preheat your oven to 400*.  Spray a metal muffin pan with canola oil well (making sure to get the entire surface because you want big popover style muffins).  Stir together all of the ingredients until combined (the batter will be a little bit lumpy-that's ok).  Fill each muffin spot 3/4's of the way with batter and bake for about 20 minutes or until they are a perfect dark golden with brown edges.  Makes

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