Chevre-Stuffed Green Chile Corn Muffins (south western Latin flare)

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Chevre-Stuffed Green Chile Corn Muffins

 

1 cup yellow corn meal

1 cup all purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup vegetable oil

1 egg

1 4-ounce can roasted, diced green chiles

6 to 8 ounces goat cheese or mexican cheese

 

Heat oven to 400 degrees. Grease a 12-cup muffin tin.

Combine the cornmeal, flour, sugar, baking powder, and

salt in a mixing bowl. Measure the milk and oil into a

measuring cup and add the egg. Beat lightly with a

fork until blended. Pour the liquid ingredients into

the dry ingredients, and add the green chiles. Mix

just until blended.

Fill the muffin cups about 1/2 full. Slice the goat

cheese into 12 equal portions. Place one portion on

top of each muffin. Top each muffin with the remaining

batter. Bake about 20 minutes, or until the edges are

golden brown. Let muffins cool in pan on rack 10

minutes before removing. Serve warm or at room

temperature, these muffins are so tasty they don't

need butter! Serves 12.

 

 

 

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