Green Chili Cream Cheese Filled Cornbread Muffins
Serving size: 6-12
Prep Time: 20 minutes
Cook time: 15-17 minutes
FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, soy free, peanut, nut free
Corn Bread Muffins
Ingredients:
Make with either one pre-made cornbread mix or follow our recipe below
1 cup cornmeal
1 cup GF flour
1 cup milk (we use almond, but you can use whatever)
2/3 cup sugar
1 large egg
1 tsp salt
3 1/2 tsp baking powder
1 tablespoon olive oil (for cupcake pan)
Instructions:
Set oven to 375
Put all ingredients in a mixing bowl and mix till well combined
Use a 2-3 squares of paper towel and pour the olive oil on it
Swipe each muffin tin with the olive oiled paper towel
Pour/scoop the batter into each muffin tin until 3/4 of the way full
Clean up any spillage you made around the rims
Bake for 15-17 minutes
Place on cooling rack
Filling
Ingredients:
1 package of Kitehill cream cheese
Half a can of mild green chili's
1 Tsp. almond milk
Instructions:
Put cream cheese into a small mixing bowl or medium liquid measuring cup
Mix it around a little then add the green chilis
Mix and then add the almond milk
Carefully mix till everything is nice and creamy and smooth
OPTION 1: get a piping bag and attach a small/medium round nosel
Fill the piping bag with the cream cheese mixture (use a spatula)
Stick the piping nosel into the muffin and squeeze gently and slowly
Change the attachment to the slanted oval-ish attachment and pipe a little bit on top however you'd like (I did a circular flattened pattern)
OPTION 2: Using a small sharp knife, cut a small hole in the middle of the muffin
Use a small spoon to fill the hole with the mixture
Plop a small dollop of the mixture on top of the hole
FINISH: You can add toppings or just eat as is (see our suggestions below)!
Alternatives:
If you need completely nut free, replace the almond milk with your milk of choice like Califa gluten free oat milk, soy milk, hemp milk, or whatever works for you. If you're vegan,
Suggestions for toppings...
You can melt some butter with some honey and brush the muffin with it
Drizzle the top with honey
Add fresh chili's/jalapenos for some spice
Drizzle the top with a balsamic reduction/glaze sauce (we use Rachel Ray's, or Napa Valley Natural's)
Fresh roasted/charred corn/elotes
Fresh Cilantro
Story behind the recipe:
Corn bread is a delicious side to add to meals and it always feels like a treat because of it's friendly sweetness. Allergy Girl always likes filled muffins and loves mild green chilis with corn bread. Any kind of bread has some dryness to it and that's why it's so much fun to have them filled with something creamy! What better to go with the sweet corn bread than cream cheese and green chilis!
If you wanted to you could experiment with adding garlic, or onion, or whatever spice suits your fancy to the cream cheese mixture, but this Allergy Girl likes it simple for once; plus it's just so easy to make! Something simple and quick, but still different and tastes like a treat. Plus you can make this really unique with the toppings suggested above in "alternatives".
Make sure to tag #allergygirlandthechef in your picture if you post it. Comment any thoughts below. And if you're feeling so generous, hit the little heart to share the love!
