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Mexicali Corn Muffins

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Pillsbury Kitchens
Updated Jul 16, 2010
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Enjoy these Mexicali corn muffins - that are baked in just 35 minutes!

Mexicali Corn Muffins

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

160 Calories
7g Total Fat

Nutrition Facts

Serving Size: 1 Muffin
Calories
160
Calories from Fat
60
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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