Chili Cheese Muffins

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

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.

Ingredients

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 

Steps

  1. Preheat oven to 400°F. In large bowl, combine flour, cornmeal, sugar, baking powder, salt and chipotle chili. Stir in cheese and bacon.
  2. In med. bowl, combine eggs, pineapple, green chilies, oil and pineapple juice. Stir in cheese and bacon until just blended.
  3. 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. 
Source: Dole Foodservice

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources