CARIBBEAN CHILI-STUFFED MUFFINS
Provided by Eddie Jackson
Categories main-dish
Time 1h25m
Yield 10 to 12 muffins
Number Of Ingredients 26
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.
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[email protected]Avoid this recipe at all costs.
Kevin Sypho
[email protected]This recipe is a fail.
Ailith Bautista
[email protected]I would give this recipe a zero if I could.
M ilyas
[email protected]I'm very disappointed with this recipe.
Bindu Das
[email protected]These muffins were a waste of time and ingredients.
Vamparina Holake
[email protected]I would not recommend this recipe.
it's tayef
[email protected]I followed the recipe exactly, but the muffins didn't turn out right. They were too dense and the chili filling was bland.
Vinod Parkash
[email protected]The muffins were a little dry, but the chili filling was delicious.
Lady P
[email protected]These muffins were a little too spicy for my taste, but my husband loved them.
Nicole Dabrowski
[email protected]I love that these muffins can be made ahead of time and reheated. They're perfect for busy mornings.
Zahra kh
[email protected]I've made these muffins several times and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Buhle Gumbi
[email protected]These muffins were a great way to use up leftover chili. They were easy to make and very tasty.
G ZADA
[email protected]I'm not a big fan of chili, but these muffins were surprisingly good! The muffin part was moist and fluffy, and the chili filling was flavorful without being too spicy.
Javier Zamora
[email protected]These muffins were easy to make and turned out great! I used ground turkey in the chili filling and they were still very moist and flavorful.
Chloe Vince
[email protected]I made these muffins for my family and they were a big success! The muffins were light and fluffy, and the chili filling was hearty and flavorful. I will definitely be making these again.
Med BOURGH
[email protected]These muffins were a hit at my party! Everyone loved them.
Marciana Anggang
[email protected]Absolutely delicious! The muffins were moist and flavorful, and the chili filling was perfectly seasoned. I will definitely be making these again.