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October 3, 2011
Chile-cheese Corn Muffins
Breads and Muffins
Prep time:
15 mins.Bake Time:
14 minutes“Cheddar cheese and green chiles give these corn muffins a bit of extra zip—to add a lively accent to any meal.”
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp. sugar
- 11/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup (1/2 stick) butter, melted
- 1 cup finely shredded Cheddar cheese
- 1 can (41/2 oz.) chopped green chiles
Directions
1
Preheat oven to 425°F. Line 12 muffin cups with paper liners. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well.
2
Add the eggs, buttermilk and butter. Stir until just combined. Gently stir in the Cheddar and chiles.
3
Divide the batter evenly among the muffin cups. Bake until golden brown, 14–16 minutes. Serve warm.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
A basket of these muffins complements a brunch menu of ham, scrambled eggs, cottage fries and fresh fruit.
Great Ideas
Great Ideas
• For the best muffin texture, mix the ingredients just until blended. Over-mixing can create tough muffins, with pockets of air inside.
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