Chile Corn Muffins


Course : Muffins
Serves: 12
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Ingredients:


1 1/2 cups flour

1 1/2 cups yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/3 cup red bell pepper

1/3 cup sweet red onion

2 tablespoons olive oil

3/4 cup corn kernels

1 teaspoon serrano chile

1/3 cup diced green chiles

1/3 cup honey

1 cup buttermilk

3 large egg

3/4 cup corn oil
 

Preparation / Directions:


Combine flour, cornmeal, baking powder, and salt-mix well and set aside heat olive oil in a saucepan, over a medium flame add red peppers and onions heat and stir for 4-5 minutes, until onions have softened remove from heat and allow to cool combine remaining ingredients in a large bowl add onion mixture and dry ingredients-stir just until barely moistened- lumpy is ok(don't overmix or muffins with be heavy and tough) pour into a prepared muffin tin bake @ 325 degrees for 25 minutes, until lightly browned and puffy remove from oven serve hot, warm, or at room temperature with butter or honey butter to the si

 

Nutritional Information:

327 Calories (kcal); 18g Total Fat; (48% calories from fat); 6g Protein; 37g Carbohydrate; 47mg Cholesterol; 344mg Sodium


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