These tasty cheesy chili muffins are baked with sharp cheddar cheese and green chiles and are perfect to serve along side chili or a Tex-Mex meal.
Welcome to the December Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! It’s been a minute since I’ve posted with this blog hop and I found a great recipe to make for this month. I chose to bake up a batch of Cheesy Chili Muffins from this pin. It’s from The Food Network site and it’s a Pioneer Woman recipe.
Previously, I have tried (with great success) these pins: Tex-Mex Chicken Foil Packets, Cucumber Tomato Salad with Lemon Poppy Seed Dressing, Sausage Pizza Egg Muffins, Homemade Banana Cream Pie and Kielbasa, Peppers, and Potato Hash.
I wanted to make cornbread for the slow cooker chili we were having for dinner, but I didn’t have all of the ingredients for that so I perused Pinterest and found this recipe. The recipe makes 24 muffins, but I didn’t need that many so I cut the recipe in half, which is the version I am posting today. It made 12 muffins.
The muffins were super delicious and other than cutting the recipe in half, the other change I made was to use the entire can of green chiles and not just half. The recipe calls for one can and I wasn’t about to half it since my family likes a bit of spice. We loved the muffins, and next time I am going to dice a jalapeno pepper up to throw in as well.
[click_to_tweet tweet=”These tasty cheesy chili muffins are baked with sharp cheddar cheese and green chiles and are perfect to serve along side chili or a Tex-Mex meal. #cheese #muffins #chili #baking #recipe” quote=”Cheesy Chili Muffins made from scratch – simple and delicious.”]
Cheesy Chili Muffins - #PinterestChallenge
- 4 tbsp unsalted butter
- 2 cups flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup milk PLUS 2 tbsp milk
- 1/4 cup vegetable oil
- 1 eggs
- 1 1/4 cups shredded sharp Cheddar cheese
- 1 4.5 oz can diced green chiles
- Preheat the oven to 375 degrees. Grease a 12-cup muffin pan with butter, or spray with non-stick spray.
- Whisk 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 large bowl.
- Add the flour mixture, cheese, and green chiles to the milk mixture. Stir until combined.
- Spoon the batter into the prepared pan.
- Bake until golden, 20 to 22 minutes. Remove from the pan and serve warm.
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