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Mexicali Corn Muffins

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  • 10 min prep time
  • 35 min total time
  • 10 ingredients
  • 12 servings
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Enjoy these Mexicali corn muffins - that are baked in just 35 minutes!

1 1/4
cups all-purpose flour
3/4
cup cornmeal
2
tablespoons sugar
4
teaspoons baking powder
1/2
teaspoon salt
3/4
cup milk
1/4
cup sour cream
1/4
cup oil
1
egg
1
(4-oz.) can chopped green chiles, drained

Steps

  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups or grease. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • 2 In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Fill paper-lined muffin cups 2/3 full.
  • 3 Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Expert Tips

Canned chiles are a useful nonperishable to keep on hand to add liveliness to recipes without bothering with fresh peppers. Unless you're a chile fanatic, little cans will be most useful, since most recipes call for only a small amount. Check the label and choose the heat level that appeals to you: mild, medium or hot. Drain the liquid before chopping. Store leftovers covered in the refrigerator.

To trim a few grams of fat, use nonfat plain yogurt in place of the sour cream and skim milk in place of the regular milk in this recipe.

These zesty muffins are great with a hearty bowl of chili and cold Mexican beer or iced tea.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
160
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
20mg
7%
Sodium
270mg
11%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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