Savory Breakfast Muffins

Savory Breakfast Muffins

Say hello to your new favorite way to use ChiChi flour: Corn, Queso Fresco & Green Chili Muffins. These savory, high-protein muffins are fluffy, flavorful, and just a little spicy—the kind of thing you want with your morning coffee or as a snack that actually fills you up.

They’re made with our chickpea-based ChiChi flour, so they’re naturally gluten-free and protein-rich. The corn adds sweetness, the queso brings the creamy saltiness, and the chopped green chili? That’s your flavor kick.

Whether you're meal prepping for the week or hosting brunch, these muffins are a total win.

Recipe: Corn, Queso Fresco & Green Chili Muffins

Makes: 6 muffins
Time: 30 minutes
Flavor: Sweet corn, creamy cheese, with a hint of spice

Ingredients:

  • 1 cup ChiChi flour (92g) — chickpea-based, high-protein, gluten-free

  • 1 cup corn kernels (fresh or frozen – 165g)

  • 2 large eggs

  • ½ cup plain low-fat Greek yogurt (120g)

  • ¼ cup skim milk or unsweetened plant-based milk (60ml)

  • 60g queso fresco, crumbled

  • 1 finely chopped green chili (jalapeño or serrano – optional but encouraged)

  • 1 tsp baking powder (optional, for extra lift)

  • Salt & pepper to taste

👩🍳 Directions:

  1. Preheat your oven to 180°C / 350°F. Grease a 6-cup muffin pan or use liners.

  2. In one bowl, whisk together ChiChi flour, baking powder, salt, and pepper.

  3. In a separate bowl, mix eggs, yogurt, and milk. Stir in the corn, queso fresco, and chili.

  4. Combine wet and dry ingredients and stir just until combined—don’t overmix!

  5. Spoon the batter evenly into your muffin tin.

  6. Bake for 18–20 minutes or until golden and a toothpick comes out clean. Let cool slightly before devouring.

✨ Tips:

  • Want them cheesier? Add a sprinkle of shredded cheddar or cotija on top before baking.

  • Serving with soup? These make an amazing side for tomato, chili, or pozole.

  • Not into spice? Just leave out the chili!

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