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*From the ESBM TV show*
Simple and scrumptious corn muffins for dunking in chili or stew.
Tip: Look for cans of diced green chilies where you find taco kits and salsa at the grocery store.
Per muffin: 147 calories, 3 g total fat (1.4 g saturated fat), 4 g protein, 27 g carbohydrate, 1.3 g fibre, 24 mg cholesterol, 341 mg sodium
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (14 oz//398 ml) cream-style corn
1/2 cup buttermilk
2 tablespoons butter, melted
1 can (4.5 oz/127 ml) diced green chilies (see Tip)
Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.
Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in centre of muffin comes out clean. Be careful not to overbake. Remove muffins from tin and cool slightly on a wire rack. Best served warm!