Chili Cheese Muffins

Menu Part: 
Side Dish
Cuisine Type: 

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 


  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

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