MM03 – Chile Cheese Corn Muffins

This is my first taking part in Muffin Monday, a child of elena from experiments and now in it’s third edition hosted by gourmet from Un tocco di zenzero. She wants us to create spicy muffins – sweet or savoury.

For these chile cheese corn muffins I used hot self-grown super chiles. The cornmeal and the poppy seeds give them nice crunch and texture. You can serve them warm or at room temperature, the are very tasty both ways.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chile Cheese Corn Muffins
Categories: Muffin, Savoury, Cheese, Corn
Yield: 12 Muffins


165 grams   Butter
50 grams   Sugar
4 large   Eggs
120 ml   Milk
2     Fresh chiles, minced ; or more to taste (I used
      -frozen Super Chili F1)
120 grams   Shredded Gouda cheese
120 grams   Cream cheese (Philadelphia)
135 grams   All-purpose flour
165 grams   Cornmeal
2 1/2 teasp.   Baking powder
1 teasp.   Salt
2 tablesp.   Poppy seeds


  inspired by
  Cheryl and Bill Jamison
  Smoke & Spice
  Edited *RK* 05/29/2007 by
  Petra Holzapfel


Preheat oven to 190°C (375°F). Spray muffin tins with vegetable oil.

Cream together the butter and sugar with an electric mixer. Add the eggs one by one, mixing well after each addition. Mix in milk, chiles and cheeses.

Sift together the flour, cornmeal, baking powder and salt. Spoon the dry mixture into the batter about one-third at a time, again mixing well after each addition. Stir in the poppy seeds at the end.

Spoon the batter into the prepared muffin tins. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm or at room temperature.


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