chipotle corn muffins

"My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale."
 
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photo by galleybite photo by galleybite
photo by galleybite
photo by PaulaG photo by PaulaG
Ready In:
30mins
Ingredients:
9
Yields:
6 muffins
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ingredients

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directions

  • Pre-heat oven to 425 degrees.
  • Spray muffin tins lightly with oil.
  • Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
  • In a separate bowl, beat the eggs with yogurt.
  • Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
  • fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

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Reviews

  1. After reading the one review I wasn't sure if flour was to be added or not. I thought these were delicious (although more chipotle's were added and not seeded), and next time I will leave out the 1/2 cup of flour I added. The yogurt probably makes flour unnecessary.
     
  2. I am going to leave a comment to this recipe instead of the usual review with stars. This recipe is missing a major ingredient-- flour. I added 1/2 cup flour to the mixture, cooked these in a jumbo muffin tin and got 4 well rounded muffins.
     
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RECIPE SUBMITTED BY

I live in south texas and own an interior decorating firm. we cook for fun with friends and family. my favorite recipes are the ones received from friends. we have a nice garden so we get eat alot of fresh veggies and herbs all year round. I am also a golf-wife so I have taken up hobbies in self defense. I love to exercise, garden, paint, & sew. My darling hubby was my HS sweetheart but we didn't marry until we had 3 other marriages & 4 children between us.
 
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