| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 24 muffins |
Ingredients
- 1/2 cup (1 stick) butter, plus more for greasing tins
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 cups milk (whole milk is best)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups grated sharp Cheddar
- One 4.5-ounce can diced green chiles
Instructions
- Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
- Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
- Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 176 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 128 mg |
Reviews
I halved the recipe and am sure glad I did. Less to throw away! Dry and tasteless. I have been following her show for yeas and rarely do her recipes disappoint me, but this one sure did. If you haven’t yet, try her chili on this episode. It’s to die for!!!
Easy to make and I was able to make them dairy free.
There’s nothing like muffins from scratch, and these were super easy. I doubled the chiles. which gave them nice fresh flavor. I find many muffins taste too salty or sweet, but these were perfect. Thanks!
Good. I make an easier version buy using Jiffy mix made as directed then add cheese and green Chile’s. Family favorite. Sorry Ree.
Uh,I would think that anyone with a modicum of sense would realize that would not be enough milk! Geez!!
I just made these muffins and ate three of them for lunch. They were so tender and just the right amount of cheese and chili’s. One big thing, though, I forgot to add the cold butter and I didn’t have whole milk, just 2 percent milk, and you know what? They still came out fluffy and tender and yummy.
Made these tonight doubled the amount of diced green chili’s another great recipe from Ree.Keep them coming.
This is so good, I made it for our family reunion everyone loved it…..:)
Holy Cow! I should have read the reviews! Please fix this recipe! The time I wasted and the grief I experienced when I was trying to create a relaxing family dinner with my out of town son & wife as well as in town kids. It really stressed my visit with them because this was an important part of the meal!!!!!!!!!!
The management at Food Network should be ASHAMED of themselves for not implementing a system of quality checks and balances to ensure that accurate measurement of ingredients are posted. Once again a ruined dinner, wasted time and ingredients; not to mention wasted money!! “1 tablespoon and 3/4 teaspoon milk…”? Really? Seriously?!!! I had to catch the episode again to make my own correction – CUPS not tablespoon of milk!!! The recipe itself is great if done correctly. Food Network management, please get it together. This isn’t the first or second time!! AND where is the video that you normally have a link to???