Chili, Corn, and Cheese Muffins

With the cold weather it's always so comforting to have a big pot of soup simmering on the stove, accompanied by warm muffins coming out of the oven.

I recently tried a new recipe: Chili, Corn and Cheese Muffins
These muffins just say Fall.

I liked this recipe because I had all the ingredients on hand.
First you combine the corn, cheese, flour, cornmeal, baking powder and salt in one bowl.

In another bowl mix the butter, sugar, eggs,milk and chilis.
Blend the two mixtures together.

Spoon the batter into muffin cups and bake.

Warm, gooey cheese bubbles across the top...

With sugar in the batter the muffin tastes rather sweet, and yet you can still taste the bits of green chili and corn.

Double yum.

CHILI, CORN AND CHEESE MUFFINS

1 Cup frozen white corn kernels, thawed

1 Cup coarsely shredded mild cheddar cheese

1 Cup coarsely shredded Monterey Jack cheese

1 Cup unbleached all-purpose flour, plus a little extra if needed

1 1/4 Cups fine or medium grind yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

1/2 Cup unsalted butter

3/4 Cup sugar

4 large eggs

1/2 Cup milk

4 oz. can canned diced green chilis, drained.

1. Preheat oven to 375 degrees.

2. In a medium sized bowl, combine the corn, cheeses, flour, cornmeal, baking powder, and salt.

3. With an electric mixer, cream the butter and sugar together in a large bowl until fluffy. Add the eggs, milk, and chilies, beating until well blended. Add the corn-flour mixture to the butter mixture. Beat well to make a thick, creamy batter that falls off the spoon in clumps. Add an additional 2 to 4 tablespoons of flour if the batter is still too loose.

4. Spoon the batter into the prepared muffin tin, filling each cup level with the top. Bake until golden and the tops are dry and springy to the touch, 20-25 minutes. A cake tester will come out clean when inserted into the center. Let cool in the pan for 5 minutes before removing to cool on a rack. Serve warm.