Page 317 - Cupcakes

GREEN CHILE AND CORN MINI MUFFINS

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I love these moist little corn muffins, full of Cheddar cheese and chile peppers.
They are perfect with a bowl of chili, and the leftovers hold up well in a plastic
bag in the freezer. Once you’ve tried the basic version, you can shake things up a
bit by making one of the variations that follow. Whoever thought you could get
so much flavor from a small box of corn muffin mix?

MAKES 30 MUFFINS (2 INCHES EACH)

PREPARATION TIME: 10 MINUTES
BAKING TIME: 17 TO 20 MINUTES

Vegetable oil spray for misting the pans
1 package (8.5 ounces) corn muffin mix

1 can (8.25 ounces) cream-style corn
1 can (4.5 ounces) chopped green chiles

1 large egg 1 cup shredded Cheddar cheese
1 fresh jalapeño pepper, seeded and chopped (about 1 tablespoon)

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 30 miniature muffin cups with the vegetable oil spray. Set the pans
aside.

2. Place the muffin mix in a large mixing bowl and make a well in the center.
Place the corn, chiles, egg, cheese, and pepper in a small mixing bowl. Stir to
combine and break up the egg yolk. Pour the corn mixture into the well of the
muffin mix. Stir the wet and dry ingredients together with a wooden spoon just
until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop
2 tablespoons batter into each prepared muffin cup, filling it three quarters of the
way full. Place the pans in the oven.