Cheesy Chile Muffins
- Level: Easy
- Yield: 24 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 176
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 128
- Total: 40 min
- Active: 15 min
Ingredients
1/2 cup (1 stick) butter, plus more for greasing tins
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups milk (whole milk is best)
1/2 cup vegetable oil
2 large eggs
2 cups grated sharp Cheddar
One 4.5-ounce can diced green chiles
Directions
- Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
- Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
- Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.