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Achieving the perfect texture in your Spicy-Sweet Green Chili Cornbread Muffin Bites starts with the technique of combining your wet and dry mixtures. Once you have your wet ingredients whisked together and your dry ingredients mixed well, it’s time to fold them together. This is a crucial step, as overmixing can lead to dense and chewy muffins rather than the light, fluffy texture we desire.

Green Chili Cornbread Muffin Bites

Discover the deliciousness of Spicy-Sweet Green Chili Cornbread Muffin Bites, a delightful blend of heat and sweetness that takes traditional cornbread to the next level. These muffin bites feature a tender crumb and a crispy crust, making them perfect as a snack or side dish. Simple to prepare, they are ideal for gatherings, casual meals, or satisfying cravings at home. Elevate your culinary experience with this unique flavor fusion that will impress everyone at your table.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

1 cup whole milk

1/4 cup unsalted butter, melted and slightly cooled

2 large eggs, beaten

1 cup diced green chilies (you can use fresh or canned—be sure to drain if canned)

1 cup sharp cheddar cheese, shredded

Optional: 1/4 cup fresh cilantro, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or line it with paper liners for easy release.

    Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and sea salt. Whisk the ingredients together until they are well blended and free of lumps.

      Prepare the Wet Ingredients: In a separate bowl, whisk together the milk, melted butter (make sure it's cooled slightly so it doesn't cook the eggs), and the beaten eggs until everything is fully combined and smooth.

        Combine the Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently stir together until just combined—be cautious not to overmix; a few lumps are perfectly fine.

          Incorporate Chilies and Cheese: Gently fold in the diced green chilies and shredded cheddar cheese until evenly distributed throughout the batter.

            Fill the Muffin Tin: Using a spoon or a small scoop, fill each cup of the prepared mini muffin tin with batter, filling them about 3/4 full to allow for rising.

              Bake the Muffins: Carefully place the muffin tin in the preheated oven. Bake for 12-15 minutes, or until the tops are a beautiful golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Cool and Garnish: Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a touch of freshness, sprinkle the tops with chopped cilantro before serving.

                  Serve: These delightful muffin bites are best enjoyed warm or at room temperature. They make for a delicious snack, appetizer, or a tasty side to complement your main dishes—perfect for any occasion!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins