Half-Time Corn Meal Muffins with Chili and Cheese

Prepare your favorite chili recipe and heat to a simmer.


1 ¼ c flour

¾ cup corn meal

2 tsp baking powder

½ tsp Kosher salt

1 cup milk

¼ c Flying Olive's Cayenne Red Chili EVOO (if this is too spicy, use Flying Olive's Chipotle EVOO or a Flying Olive EVOO of your choice.)

2 egg whites or 1 egg beaten

To top completed muffins: about ¼- ½ cup Monterey Jack, Cheddar or other cheese of your choice.


Heat oven to 400 degrees F. Grease 12 (or use paper cups) for a medium muffin tin. Combine dry ingredients. Stir in milk, oil, and
egg, mixing just until dry ingredients are moist. Pour batter into prepared cups. Bake 15-20 minutes or until golden brown. Remove
from oven and let cool.

Taking a small scoop or teaspoon, remove about ½ of the muffin's insides. Fill each "cup" with chili. Top with cheese. Put back in the oven until cheese is just melted, 2-3 minutes. Let cool a bit and serve.

(Corn muffins are based on a recipe by The Quaker Oats Company)

Submitted by Barb L.