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Cheesy Santa Fe Corn Muffins Recipe

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Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.40 view details
  • Crisco® no-stick vegetable cooking spray
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoon sugar
  • 2 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup Crisco® corn oil
  • 2 egg , beaten
  • 1 can (4 ounces) chopped green chiles , drained or 2 fresh jalapeño peppers, seeded and finely chopped
  • 3/4 cup shredded Cheddar cheese

Directions

  1. Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
  2. Stir the flour, cornmeal, sugar, baking powder and salt in a large bowl. Beat the buttermilk, oil, eggs and chiles in a medium bowl with a fork or whisk. Add the buttermilk mixture to the flour mixture and stir just until combined. Stir in the cheese. Spoon the batter into the muffin-pan cups.
  3. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 76g
Recipe makes 12 servings
Calories 219  
Calories from Fat 107 49%
Total Fat 12.15g 15%
Saturated Fat 3.86g 15%
Trans Fat 2.86g  
Cholesterol 39mg 13%
Sodium 507mg 21%
Potassium 85mg 2%
Total Carbs 21.93g 6%
Dietary Fiber 0.9g 3%
Sugars 3.42g 2%
Protein 5.44g 9%

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