While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. —Melissa Cook, Chico, California
Green Chile Corn Muffins
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 package (9 ounces) yellow cake mix
- 2 large eggs
- 1/2 cup 2% milk
- 1/3 cup water
- 2 tablespoons canola oil
- 1 can (4 ounces) chopped green chiles, drained
- 1 cup shredded cheddar cheese, divided
Directions
- In a large bowl, combine cornbread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chiles and 3/4 cup cheese.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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