Chipotle Corn Muffins
Prep Time: 15
Cook Time: 16
Serves: Serves: 12
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
- 1 cup (4 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
- 1 cup buttermilk or whole milk
- 2 eggs, lightly beaten
- 3 Tbsp. butter, melted or corn oil
- 1 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
Directions
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).
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.
Tips
- *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.