Muffins are usually considered a favorite breakfast treat, but if you make them savory, they can replace bread or rolls in a heartbeat. Baking a quick batch of muffins doesn’t require much work, and in fact, it can be done in just one bowl, which is also attractive. Some of my favorite muffin recipes are here on my blog, so if you’re looking for a little inspiration, just click the link above. However, today I thought I might go savory with a chili-cheese muffin that can be dunked, or dipped into any bowl of soup or stew.
Remember the cornbread at Marie Callender’s? I think most of us worked there in high school or college for a short jaunt just to pay the bills, didn’t we? The cornbread there was so moist and creamy, I just loved the texture, not to mention the honey butter that came on the side. During my shifts, I used to sneak pieces of the scrapes from the warming drawer, it was that good. I made it my meal for the day because who could afford to order an actual meal, when you’re on a college students budget.
The texture of these muffins are incredible because they’re so tender inside, and the chilies offer a slight tang, and make them even more interesting. It does remind me of my waitress days, maybe that’s why I think they taste so good. These would also be great for breakfast too, served sliced in half with a fried egg inside, but that might require a fork to enjoy them, never a bad thing. These muffins also reheat nicely in the oven, so you can freeze or refrigerate them for several days, and munch on them at a later date.
1 1/3 cups all-purpose flour
2/3 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons melted butter
1/4 cup vegetable oil
1 cup buttermilk, or whole milk with 2 teaspoons white vinegar
1 cup cheddar cheese
4 ounces green chilies from a can
(Makes 1 Dozen Muffins)
- Preheat oven to 400 degrees. Grease muffin pan with oil or spray, set aside.
- In a large bowl, add flour, cornmeal, baking powder and salt, whisk.
- Make a well in center, add eggs, butter and oil, whisk to combine. Add 3/4 cup cheese, and 3 ounces of chilies, stir to combine.
- Spoon into prepared pan and sprinkle with remaining chilies and cheese. Bake for 22-24 minutes or until golden brown on top. Remove and let cool for 10 minutes, before inverting onto a rack to cool completely. Serve alongside soups, stews, chili or eat all by themselves. Enjoy!