Corn and Green Chile Muffins

These muffins are a nice and easy alternative to traditional corn bread. They also pack a good punch if you used roasted green chilies instead of the canned ones. I like to use coarse ground cornmeal, but it makes no difference. These go great as a side to just about anything. I’ve also been known to grab one or two for breakfast as well. The original recipe is from “The New American Plate”. If you use low fat cheese, they boast only 170 cal per muffin! These muffins tend not to keep due to the whole corn and green chilies, so make sure to refrigerate them once they’re cool. 

INGREDIENTS makes 12 muffins

Canola oil spray or muffin cups

1/2 cup whole wheat flour

1/2 cup unbleached all purpose flour

3/4 cup cornmeal

2 Tbs sugar

1 Tbs paking powder

1/2 tsp salt

1/4 tsp cayenne (or to taste)

1/2 cup shredded sharp cheddar cheese

1 large egg

3/4 cups plus 2 Tbs fat-free or low-fat milk

1/3 cup canola oil

1/2 can (8 oz) salt-free whole kernel corn, well drained

1 can (4.5 oz) diced green chile, well drained or 1/2 cup seeded and washed roasted green chile, diced

INSTRUCTIONS

• Canola oil spray or muffin cups
• 1/2 cup whole wheat flour
• 1/2 cup unbleached all purpose flour
• 3/4 cup cornmeal
• 2 Tbs sugar
• 1 Tbs paking powder
• 1/2 tsp salt
• 1/4 tsp cayenne (or to taste)
• 1/2 cup shredded sharp cheddar cheese

1. Preheat the oven to 400 degrees. Lightly coat a 12-cup muffin pan with canola oil spray, or line with muffin cups. Set aside. In a medium bowl, mix together all of the dry ingredients as well as the cheese.

• 1 large egg
• 3/4 cups plus 2 Tbs fat-free or low-fat milk
• 1/3 cup canola oil
• 1/2 can (8 oz) salt-free whole kernel corn, well drained
• 1 can (4.5 oz) diced green chile, well drained or 1/2 cup seeded and washed roasted green chile, diced
• Pre-mixed dry ingredients

2. In a separate bowl, lightly beat the egg. Add the milk, canola oil, corn, and green chile and mix together. Add the wet ingredients to the dry ingredients and mix until just combined. Distribute the batter evenly among the 12 muffin cups. Bake for 20 min, until a wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 min. Remove from the pan and continue cooling on the rack.