Hatch Chile Cornbread Muffins

Hatch Chile Cornbread Muffins

45 minutes

  • Serving Size:   12
  • Gluten-Free:   True
  • Weight Watcher Points:   7
  • Southern
  • morning meal
  • brunch
  • breakfast
  • ... Ingredients Loading

Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.

In a medium-size bowl, stir together milk, corn, butter and eggs.

In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.

Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.

Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top. Top with batter and reserved cheese and green chile. Each cup should be about two-thirds full.

Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

Hatch Chile Cornbread Muffins

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