Chile Corn Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 1-1/2 dozen.
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Ingredients
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2-1/2 cups all-purpose flour
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1 cup yellow cornmeal
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1/4 cup sugar
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5 teaspoons baking powder
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1-1/2 teaspoons salt
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1 teaspoon chili powder
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2 large eggs
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1-1/2 cups 2% milk
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2/3 cup canola oil
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1/2 cup finely chopped onion
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1 can (4 ounces) chopped green chiles, drained
Directions
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1.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chiles. Stir into dry ingredients just until moistened.
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2.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts
1 muffin: 198 calories, 10g fat (2g saturated fat), 26mg cholesterol, 352mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.
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