Cheddar Chili Bean Muffins #MuffinMonday

Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

When researching recipes for another post, I came across a dish I had never heard of called fritoque (pronounced free-toh-kay.) It was on the menu of a Mexican restaurant in San Antonio way back when, made with cooked beans, broken tortilla chips and cheese. One variation on the recipe was a substitution of chili con carne for the beans. 

I made the chili then I made a hybrid fritoque that was half beans and half chili. Then I ran out of time to edit the photos and create the post before the event deadline, so I’ll have to share it another day. It was really tasty! 

But meanwhile, I had leftovers of the chili-bean mixture and using it in muffins seemed like a great idea. I’ve made chili cheese dog muffins before and they were fabulous. This recipe is very similar but no weenies. 

Cheddar Chili Bean Muffins

If you don’t have leftover chili con carne, you can use canned but keep in mind that the moisture content of the canned chili may be higher so strain it somewhat if it’s really wet.

Ingredients

1 cup or 125g flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

2 oz or 57g extra sharp cheddar cheese, grated, plus extra for topping, if desired

1 cup or 260g chili with beans

1/4 cup or 60ml canola or other light oil, plus extra for the muffin pan

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by brushing it with a little oil. 

Combine your flour, baking powder, baking soda, salt and cheese in a large mixing bowl.

In another smaller bowl, whisk together your egg, oil and chili with beans.

Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.

Divide your batter between the 6 muffin cups.

Sprinkle the tops with the extra cheese, if using.  

Bake for 20-25 minutes in your preheated oven or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.

Enjoy!

It’s Muffin Monday, our first of 2023! Check out all the great muffins my friends are sharing with you today. 

• Almond Flour Banana Muffins from Passion Kneaded
• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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