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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources