Hatch Chile Cornbread Muffins
📝 Ingredients
- 3/4 cup milk
- 8 oz can cream-style corn
- melted butter
- 2 fresh eggs, beaten (thank you Peeps!)
- 1 1/2 cups white, yellow or blue cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups mixed shredded cheddar cheese and Monterrey Jack cheese
- 5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can
👨🍳 Instructions
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.
📊 Nutrition Facts
- Calories: 207.41 kcal
- Fat: 10.6 g
- Saturated Fat: 5.96 g
- Carbohydrates: 21.29 g
- Net Carbohydrates: 18.38 g
- Sugar: 2.69 g
- Cholesterol: 52.43 mg
- Sodium: 520.4 mg
- Alcohol: 0 g
- Alcohol %: 0 %
- Protein: 7.44 g
- Phosphorus: 166.43 mg
- Calcium: 151.9 mg
- Fiber: 2.91 g
- Zinc: 1.33 mg
- Vitamin B2: 0.15 mg
- Magnesium: 34.78 mg
- Vitamin B6: 0.16 mg
- Vitamin B5: 0.73 mg
- Manganese: 0.15 mg
- Selenium: 4.72 µg
- Vitamin A: 311.86 IU
- Iron: 1.09 mg
- Vitamin B1: 0.08 mg
- Folate: 20.63 µg
- Vitamin B12: 0.27 µg
- Potassium: 159.12 mg
- Vitamin B3: 0.77 mg
- Vitamin C: 3.02 mg
- Copper: 0.06 mg
- Vitamin D: 0.4 µg
- Vitamin E: 0.32 mg