Chile-Cheese-Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.6
  • Total Fat: 4.0 g
  • Cholesterol: 14.2 mg
  • Sodium: 1,224.8 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 7.5 g
  • Protein: 11.0 g

View full nutritional breakdown of Chile-Cheese-Corn Muffins calories by ingredient
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A great side to a "chilly weather" soup or stew
(Courtesy of Everyday with Rachel Ray, just "adjusted" a bit to alter nutritional values)
A great side to a "chilly weather" soup or stew
(Courtesy of Everyday with Rachel Ray, just "adjusted" a bit to alter nutritional values)

Number of Servings: 6


    2 1/2 cups whole wheat flour
    1 tbsp (plus 2 tsp) baking powder
    1 tsp salt
    1/2 tsp cayenne pepper
    3/4 cup frozen corn, thawed
    1 (4 oz) can diced mild green chiles, drained
    1/2 cup (plus 1 tbsp) reduced fat parmesan cheese
    1 cup nonfat milk
    1/2 cup fat free mayo


Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles, and the 1/2 cup parmesan cheese. Stir in the milk and mayo. Spoon the mixture into a nonstick, 6-cup jumbo muffin pan.

Bake for 15 minutes, then sprinkle with the remaining 1 tbsp parmesan cheese. Bake until golden-brown, about 10 minutes more.

Courtesy of Everyday with Rachel Ray (Just tweaked to be a little lower in calories and fat).

Yields - 6 jumbo muffins (1 muffin per serving)

This recipe is a little high on the sodium scale. I haven't tried to alter the salt at all, not sure if that would have an impact on the dry ingredients in the recipe. If anyone tries...let me know the outcome.

Number of Servings: 6

Recipe submitted by SparkPeople user 2GR8KIDZ.

TAGS:  Side Items |

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Member Ratings For This Recipe

  • I tried this but used 1 cup cornmeal for part of the flour and also made regular size muffins instead of the jumbo. My family enjoyed them, but still high enough on the calorie side that these will be a "sometimes" treat only. - 10/22/09

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