Mexicali Corn Muffins

Enjoy these Mexicali corn muffins - that are baked in just 35 minutes!

  • prep time 10 min
  • total time 35 min
  • ingredients 10
  • servings 12

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    160
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    270mg
    270%;
    % 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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