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Recipes

Chipotle Corn Muffins

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INGREDIENTS

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
 

DIRECTIONS

  • 1

    In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix well. Stir in cheese. Add buttermilk, eggs and butter and chilies; mix just until dry ingredients are moistened. Spoon batter into 12 paper-lined muffin cups. ( about 1/3 cup batter for each).

  • 2

    Bake in a preheated 400°F oven 16 minutes or until golden brown and wooden pick inserted in center comes out clean. Transfer muffin pan to a wire rack; let stand 5 minutes. Remove muffins from pan; serve warm or at room temperature.

Chipotle Corn Muffins

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Yield: Serves: 12

HELPFUL HINTS

  • *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.
 

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See Nutrition Facts

Serves: 12

Amount Per Serving

Calories 168

Total Fat 7.6g

Saturated Fat 4.2g

Trans Fat 2.1g

Polyunsaturated Fat 0.5g

Cholesterol 50g

Sodium 364g

Carbohydrates 20g

Protein 6g

Dietary Fiber 1g

Vitamin A 48g

Vitamin C 0g

Calcium 162g

Iron 1g