Green Chili Mini Muffins (Edit recipe)

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Wait, green chilis in a muffin you might be asking? Yes indeed, you read that right! After all, why should sweet muffins have all the fun? These are perfect for school lunches, go great with soup, chili or even a pasta dish. The addition of bone broth powder adds protein as well. Be sure to check out the notes below for PALEO/GLUTEN FREE options.

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PREP TIME

15 minutes

COOK TIME

12 minutes to 14 minutes

INGREDIENTS

Serves: 24-26

Ingredients

2 - 2.3 cups All Purpose Flour, I always use local organic, see notes for Paleo/gluten free subs
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cumin
.5 tsp Redmond Real Salt
.5 tsp dried Oregano
1 whole Chicken Instant Bone Broth, 1 packet, Bare Bones variety
2 whole Eggs, large, room temperature
1 - 1.25 cups Milk, I use organic whole milk, sub milk of choice, see notes for Paleo/gluten free subs
.25 cup Unsalted Butter, melted/cooled slightly, see notes for Paleo/gluten free subs
4 oz Green Chilies, canned, fire roasted Rio Luna is my favorite, can use canned poblano as well if desired
.25 cup Green Onion (Scallion), thinly sliced
2 - 3 Tbsp Cilantro, roughly chopped

optional topping

2 - 3 Tbsp Miaz Blue Corn Tortillas - Siete Foods, crushed, the crumbs at the bottom of the bag are perfect here
1 - 2 Tbsp Cilantro, roughly chopped
1 - 1.5 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°. Line a mini muffin pan with mini baking cups.
In a medium bowl, combine flour, baking powder, baking soda, cumin, salt, oregano and bone broth protein (if using*). Whisk until incorporated, set aside.
In a separate bowl add egg, milk, butter, green chilis and cilantro. Whisk well to combine.
Pour wet ingredients into dry ingredients. Using a spatula, stir together until everything is well combined.
Spoon into lined muffin tin, you should get around 24-27. Sprinkle with corn flake crumbs, cilantro and a pinch of salt.
Bake for 10-12 minutes until the center of the muffin springs back. Let cool for about 3 minutes in tin then remove to a cooling rack.
If you want to make a standard sized muffin, place batter in standard, lined muffin tin and adjust baking time to 22-24 minutes. You should get around 10-12.

Notes

MILK: since a can of green chilis can vary in how liquid-y they are, start by using 1 cup of the milk and if the batter seems too stiff once you mix it up, add the remaining milk a little at a time until you have a nice scoop-able consistency.
BONE BROTH POWDER: if not using bone broth powder, increase the amount of flour called for by a couple tablespoons, adding 1 tbsp at a time until you have a nice scoop-able consistency.
PALEO/GF: sub 1¾ cup Otto’’s cassava flour for APF, sub milk with dairy free of choice and ghee (or even coconut oil) for butter as needed. Omit crushed corn chips on top as well for Paleo.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	76
Fat:	3 g
Carbohydrates:	10 g
Protein:	3 g
Cholesterol:	6 g
Sodium:	217 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.