Mexican

Chile and Cheese Corn Muffins is for Side Dish.

Chile and Cheese Corn Muffins takes several minutes to prepare.

Chile and Cheese Corn Muffins takes several minutes to cook.

Chile and Cheese Corn Muffins makes 8 servings.

The ingredients for Chile and Cheese Corn Muffins are:

2/3 cup fat-free (skim) milk
2 eggs
2 tablespoons canned chopped green chilies
2 tablespoons canola oil
2/3 cup all-purpose flour
2/3 cup stone ground cornmeal
2/3 cup shredded Cheddar cheese
4 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt

Here is how you make Chile and Cheese Corn Muffins:

Heat oven to 425º. Beat milk, eggs, green chilies and oil in small bowl with fork or wire whisk. Mix remaining ingredients in medium bowl. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy).Spray 8 medium muffin cups with nonstick cooking spray. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan.Makes 8 MuffinsNumber of Servings: 8Recipe submitted by SparkPeople user AMBERJANE.

The nutritional information for Chile and Cheese Corn Muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.1

• Total Fat: 4.1 g
• Cholesterol: 10.0 mg
• Sodium: 426.9 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 2.0 g
• Protein: 6.8 g

Chile and Cheese Corn Muffins is Mexican cuisine.

The dietary needs meet for Chile and Cheese Corn Muffins is Vegetarian