Smokey cheese and the surprise taste of pineapple make these Smokey Cheese Chile Muffins extra tasty. Cook up a batch of our Easy Chili and serve these alongside and you’ll be in heaven. Seriously. This recipe comes courtesy of Dole Foods and definitely takes ordinary muffins and makes them extraordinary. I think a couple disappeared before I got a chance to take the photo.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 (8 ounce) can of Dole Crushed Pineapple, drained
- 1 whole egg, beaten
- 1 egg white, beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup diced green chiles
- 1 1/4 cups smoked Cheddar cheese, finely chopped
- Nonstick cooking spray
Step One: Combine dry ingredients
Preheat oven to 400 degrees. Combine flour, cornmeal, baking powder and salt in a large bowl. When measuring dry ingredients, it’s best to do it over a large shallow bowl. Spoon the flour or cornmeal into the measuring cup—don’t use the measuring cup to scoop it out of the container. Level it off with the flat side of a knife and return the extras caught in bowl back to the container.
Step Two: Combine wet ingredients
In a medium bowl, combine pineapple, egg, egg white, milk, oil and chiles.
I drained the pineapple using a strainer and a measuring cup. Any bowl will do, I just like the way my strainer latches onto the side of the measuring cup and makes the job easier. You’ll need to press down on the pineapple with the back of a spoon to help it drain through.
I used canned milk for this recipe. You can use fresh milk just as easily. I just didn’t have any on hand!
Step Three: Combine wet and dry ingredients plus cheese
Stir wet mixture into dry mixture just until moistened. Gently stir in cheese.
Step Four: Bake muffins
Spoon batter into ten paper lined muffin cups coated with nonstick cooking spray. Bake at 400 degrees for 18 to 20 minutes, until toothpick inserted comes out clean.