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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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;Tips from the
Pillsbury Kitchens
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