Chili Corn Muffins
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
24 muffins
ingredients
- 591.47 ml yellow cornmeal
- 236.59 ml flour
- 19.71 ml baking powder
- 4.92 ml salt
- 453.59 g can whole kernel corn, drained
- 1 onion, minced
- 6 jalapeno chiles, seeded and chopped (use more or less depending on degree of hotness desired)
- 473.18 ml milk
- 118.29 ml honey
- 118.29 ml vegetable oil
- 3 eggs
directions
- Preheat oven to 400-degrees F.
- Butter 24-28 muffin cups.
- Combine cornmeal, four, baking powder and salt in a bowl.
- In a seperate large bowl combine remaining ingredients (corn-eggs).
- Add dry ingredients to wet, blending well.
- Pour batter into prepared muffin tins.
- Bake for 30- 40 minutes or until tops split and center are firm.
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Reviews
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>