Mexicali Corn Muffins

  • Prep 10 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
Mexicali Corn Muffins

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
160
Calories from Fat
60
% 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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