Chile-Corn Muffins Recipe

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Chile-Corn Muffins
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  1. Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in corn and chiles.
  2. Spoon into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 16 to 18 minutes or until lightly browned. Remove from pans immediately.
  3. To Freeze: Place baked muffins in labeled heavy-duty, zip-top plastic bags or wrap in heavy-duty aluminum foil. Freeze up to 1 month.
  4. To Serve Two: Remove 2 muffins from zip-top bags or foil; place frozen muffins on an ungreased baking sheet. Bake at 400º for 25 minutes or until thoroughly heated. Or place 2 frozen muffins in microwave oven; defrost 1 minute. Microwave at HIGH 1 minute or until thoroughly heated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 114.43 Kcal (479 kJ)
Calories from fat 27.71 Kcal
% Daily Value*
Total Fat 3.08g 5%
Cholesterol 24.38mg 8%
Sodium 225.51mg 9%
Potassium 195.36mg 4%
Total Carbs 17.62g 6%
Sugars 2.83g 11%
Dietary Fiber 1.59g 6%
Protein 4.64g 9%
Vitamin C 0.8mg 1%
Iron 0.7mg 4%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 302.94 Kcal (1268 kJ)
Calories from fat 73.35 Kcal
% Daily Value*
Total Fat 8.15g 5%
Cholesterol 64.56mg 8%
Sodium 597.01mg 9%
Potassium 517.19mg 4%
Total Carbs 46.66g 6%
Sugars 7.5g 11%
Dietary Fiber 4.2g 6%
Protein 12.29g 9%
Vitamin C 2.2mg 1%
Vitamin A 0.1mg 1%
Iron 1.8mg 4%
Calcium 165.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • saturated fat free,
  • good source of fiber

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