Chili Cheese Muffins
These muffins are packed with protein, fruit and grains, making them a good choice for a light but nutritious breakfast-on-the run or a hearty boost for a mid-morning or mid-afternoon energy slump. Sharp cheddar cheese and chipotle chili infuse the muffins with bold Southwestern flavors.
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground chipotle chile
1 cup shredded sharp cheddar cheese
1/3 cup turkey bacon, cooked and diced
2 eggs, lightly beaten
1 cup fresh frozen Tropical Gold pineapple chunks, partially thawed, diced
1/3 cup canned green chilies, diced and drained
1/4 cup vegetable oil
1/4 cup pineapple juice
- Preheat oven to 400°F. In large bowl, combine flour, cornmeal, sugar, baking powder, salt and chipotle chili. Stir in cheese and bacon.
- In med. bowl, combine eggs, pineapple, green chilies, oil and pineapple juice. Stir in cheese and bacon until just blended.
- Pour egg mixture into flour mixture; stir just until blended. Spoon batter into muffin pans sprayed with nonstick cooking spray, filling about two-thirds full. Bake 17 to 20 min. Loosen muffins from pan with knife and cool on wire racks.