Gluten-Free Chile Cheese Corn Muffins Recipe
Servings: 12 muffins
Calories: 190kcal
Ingredients
- 1 (15-ounce) box gluten-free cornbread mix
- 1 cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 (4-ounce) can Hatch Diced Green Chiles, hot or mild
- 1½ cups shredded cheddar cheese
Instructions
- Grease a standard muffin tin or line with cupcake liners. Preheat the oven according to the package directions.
- Combine the cornbread mix, milk, oil, and egg and whisk to combine. Stir in the chilies and cheese. Divide the batter evenly among the cupcake tins (using an ice cream scoop is helpful). Bake according to the package directions.
- Let cool in the pan for 5 minutes.
Nutrition
Calories: 190kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 568mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 2mg