Green Chili Corn Muffins

Name: Green Chili Corn Muffins
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 18 muffins
Ingredients: 8 ounces Jiffy corn muffin mix; 8 ounces jiffy yellow cake mix; 4 ounces diced green chilies, drained; 2 eggs, beaten; 1/2 cup milk; 1/3 cup water; 2 tablespoons vegetable oil; 1 cup cheddar cheese, shredded

Submitted by mandabears

"Easy, delicious, spicy cornbread that starts out with 2 mixes. Great with mexican food and really good cut in 1/2 and toasted."

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photo by gamecock97_4595529

Ready In:: 27mins
Ingredients:: 8
Yields:: 18 muffins

ingredients

8 ounces Jiffy corn muffin mix
8 ounces jiffy yellow cake mix
4 ounces diced green chilies, drained
2 eggs, beaten
¹⁄₂ cup milk
¹⁄₃ cup water
2 tablespoons vegetable oil
1 cup cheddar cheese, shredded

directions

Preheat oven to 350 degrees.
Fill muffin tins with paper liners.
In a large bowl combine eggs, milk, water, and oil.
In another bowl mix together dry ingredients.
Add dry ingredients to the egg mixture and mix until just moist.
Add chilies and cheese.
Spoon into muffin tins 3/4 full.
Bake for 20-22 minutes.

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Reviews

First batch, I used mini muffin tins with no liner. They simply crumbled out of the tin. Next batch, used regular size tin with liners. Came out fine. I sprinkled a bit of cheese on top of each muffin before baking. Liked that touch. Received complements.

jonancy
I followed this except I exchanged the 1/3 cup water for 1/2 cup sour cream. It made 59 mini muffins. I didn't have the paper liners so I sprayed the muffin pan heavily with Crisco spray. The heavier spray made them come out perfectly! I baked them for 22 min. I used the mild green chilis which gave them flavor without the heat! Great recipe!

gamecock97_4595529