Chile Cheese Cornbread Muffins
Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn’t last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
Melt butter in pan, add onions and sauté until nicely brown.
Take off head, add poppy seeds.
In bowl combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff.
Beat until mixed.
Add onions and poppy seeds.
Put into 12 muffin papers and bake at 400℉ (200℃) for 15 to 20 minutes or until brown.
Additional cheese can placed on top of muffins if desired.
Comments
