There are a few things in life that make me so happy I can barely stand it.  Waking up with my kids on Christmas morning, a crazy-fancy dinner with infinite amounts of great wine, a relaxing bath with candles and more wine…and yes, these corn muffins. 

I’m a sucker for easy recipes that make me look like a chef and not just the cook that I am.  Anything that looks and tastes great is what I shoot for, but if there’s a cool presentation to go along with it then I’m that much happier.  These little “muffins” are just so perfectly fun – and easy – that they shot to the top of my favorites list the moment I tried the first bite.  I never make a mexican-themed meal without them.  I hope you try them and enjoy them as much as I have!

corn muffins in poblano cups

Preheat your oven to 400 degrees and spray a baking sheet with cooking spray.

Slice your peppers in half lengthwise and take out the seeds.  Try to cut the stem in half, too – it makes a better presentation if each half has its stem attached.

Mix up your muffin mix according to the package directions.  I almost always use Jiffy brand since it’s cheap and good.  Mix the cheese and cilantro right into the batter.

Spoon the batter into each muffin half.  Don’t fill them too full or when they bake they’ll rise too much and it won’t look as nice.  I fill mine about level – or even a smidgen less – with the pepper itself.

 Place your peppers on your greased baking sheet and pop them in the oven.  Bake them about 18 – 20 minutes, until they’re golden brown and look good enough to eat! 

I love to serve these with Chipotle Chicken Skewers for a really awesome and fairly healthy meal!