These spicy corn muffins are a delightful twist on the classic recipe, featuring green chilies for a flavorful kick.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated before baking for even cooking.
Spray a standard muffin pan with cooking spray or line with paper liners.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a medium bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt.
Whisking helps to evenly distribute the ingredients and break up any lumps.
In another bowl, combine the skim milk, soymilk, egg, and diced green chilies.
Ensure the egg is well beaten for a smooth mixture.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined.
Do not overmix; a few lumps are okay to keep the muffins tender.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about two-thirds full ensures even baking.
Bake in the preheated oven for 15-20 minutes, or until the tops spring back when lightly pressed.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
These muffins are delicious on their own or with a pat of butter.
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