Best 9 Ciao Bella Chili Stuffed Corn Muffins Recipes

CHILI STUFFED CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
• Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
• Scoop 1 1/2 tablespoons of the batter into each muffin cup.
• Drop 1 tablespoon of the prepared chili into the center of the batter.
• Top the chili with another 1 1/2 tablespoons of the cornbread batter.
• Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

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.

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.

CHILI-CHEESE CORN MUFFINS

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.

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.

MOZZARELLA-STUFFED MINI CORN MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a large bowl, mix together the milk, eggs, and melted butter.
• Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
• Divide the cheese sticks into 5 cubes each so there are 25 cubes.
• Spray a 12-cup muffin pan with cooking spray.
• Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
• Bake for 15 minutes.
• Allow to cool for 5 minutes while you eat the remaining cheese cube.
• Enjoy!

GREEN CHILE CORN MUFFINS

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.

GREEN CHILI CORN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Fill muffin tins with paper liners.
• In a large bowl combine eggs, milk, water, and oil.
• In another bowl mix together dry ingredients.
• Add dry ingredients to the egg mixture and mix until just moist.
• Add chilies and cheese.
• Spoon into muffin tins 3/4 full.
• Bake for 20-22 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.)