Cheddar and Green Chili Corn Muffins (whole wheat)

Cheddar and green chili corn muffins just after baking in a muffin tin.

Cheddar and Green Chili Corn Muffins (whole wheat)

These corn muffins are loaded with melty cheddar cheese and green chilis. They have a nice cornbread texture and lots of flavor. They are especially great with all kinds of chili’s, soups and stews.

Prep Time10

Cook Time16

Total Time26

Course: Breads, Side Dish

Cuisine: American

Servings: muffins

Calories: 231kcal

Author: Jessica and Merissa

Ingredients

¾ cup (96 g) cornmeal medium grind
½ cup (64 g) hard white wheat flour
2 tablespoons (26 g) granulated cane sugar
1 teaspoon (1 teaspoon) baking powder
¼ (¼) sea salt
½ cup (120 g) whole milk
1 large (1 large) egg
2 tablespoons (24 g) oil avocado or olive
¼ cup (60 g) diced green chilies from a can
½ cup (70 g) cubed cheddar cheese ¼ inch or smaller cubes

Instructions

Preheat the oven to 400°F. Grease 6 standard size muffin cups (butter works really well).
In a large mixing bowl, stir together ¾ cup cornmeal, ½ cup hard white wheat flour, 2 tablespoons granulated cane sugar, 1 teaspoon baking powder and ¼ sea salt. Add ½ cup whole milk, 1 large egg, 2 tablespoons oil, and ¼ cup diced green chilies. Mix until combined. Fold in ½ cup cubed cheddar cheese.
Divide the batter evenly between the 6 prepared muffin cups.
Bake at 400° for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for a few minutes before removing. These are best served warm.

Notes

You can use shredded cheese instead of cubed cheese.

You can use soft white wheat or spelt flour in place of the hard white wheat. If you use soft white wheat add 2 extra tablespoons (15 g) of flour.

Nutrition