Mexican Corn Muffins

Whenever you feel like having a muffin that’s a little different, try the Mexican Corn Muffins.

Mexican Corn Muffin Recipe

Mexican Corn Muffins

1 ¼ cups flour

¾ cup cornmeal

2 Tbsp. sugar

4 tsp. baking powder

½ tsp. salt

¾ cup milk

¼ cup sour cream

¼ cup oil

1 egg

4 oz. can green chilies, drained, and chopped

Heat oven to 400 F.  Line with paper baking cups or greased 12 muffin cups.  In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.  In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full.  Bake at 400 F. for 18 to 22 minutes or until light golden brown.  Immediately remove from pan.  Serve warm.       12 muffins

 

(Recipe for the Mexican Corn Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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