Green Chile Corn Muffins With Chile & Lime Butter

Prep Time
Cook Time
Ready In

"This is out of my cookbook called "Chiles"...enjoy! I've made this and they are on the dry side...because the hubby and I like more sweet corn muffins next time I will add some brown sugar..."

Original is 12 servings


  • Serving Size: 1 (120.7 g)
  • Calories 271.8
  • Total Fat - 12.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 76.4 mg
  • Sodium - 251.5 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.2 g
  • Protein - 7.2 g
  • Calcium - 141.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 400°F.

Step 2

To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.

Step 3

In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.

Step 4

Stir in the grated orange rind and the chopped chiles.

Step 5

Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.

Step 6

Remove and set aside on a wire rack.

Step 7

To make the chile and lime butter, beat all the ingredients together until soft and creamy.

Step 8

Serve with the warm muffins.


No special items needed.

1 Reviews

Daily Inspiration

Made these corn muffins tonight to go with dinner and with some soup this week. Enjoyed the addition of the chili powder. Since you mentioned they were a bit on the dry side, I added a couple of tbsp. of sour cream to the mix and a small can of diced green chilies to add more moisture. They turned out pretty well. I think some creamed corn might work well to moisten them too. Certainly a recipe worth making again.


(3 Oct 2016)

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