Corn Muffins 1
Grrrrrgh!
Course : Muffins
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 cup cornmeal
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup diced sun-dried tomatoes
1 tablespoon chopped fresh basil
1/2 teaspoon ground cumin
2 cloves garlic
1 medium fresh jalapeno -- diced
1 cup milk
1/4 cup vegetable oil
2 large eggs
 

Preparation:

Preheat oven to 350 degrees. Place cornmeal, flour, sugar, baking powder, sun-dried tomatoes, basil, cumin, garlic, and jalapeno in a large bowl and stir together. In a small bowl, combine milk, oil, and eggs and mix well. Pour egg mixture into flour mixture and mix just until the batter comes together. Grease a muffin tin and fill the cups about half full. Bake until golden brown, 20 to 25 minutes. Let cool 10 minutes before removing muffins from tin. Makes 1 dozen muffins. Note: these muffins are both great for breakfast and as an accompaniment to chili. They also freeze well.

 

Nutritional Information:

1787 Calories (kcal); 75g Total Fat; (38% calories from fat); 44g Protein; 231g Carbohydrate; 407mg Cholesterol; 728mg Sodium