Mexicali Pepper Muffins

Total Time
44mins
Prep 20 mins
Cook 24 mins

Great served with a Mexican meal or anytime you want a little zip in a snack!

Ingredients Nutrition

Directions

  1. Stir together cornmeal, flour, sugar, baking powder, salt and seasonings in a large bowl and set aside.
  2. Saute peppers and corn in butter in a skillet for 3 to 4 minutes.
  3. Beat together milk and eggs and stir pepper/corn mixture into this milk mixture. Combine this mixture with the flour mixture. Stir until just combined.
  4. Pour into greased muffin cups. Bake at 400º for 15 to 20 minutes or until golden.

Reviews

(1)
Most Helpful

I made these for lunch today. They accompanied a similarly seasoned chicken soup and were wonderful. I cut the recipe in half and it worked well at the smaller size. I omitted all sugar and used a very scant 1/4 cup of olive oil in place of the butter, the 2 eggs became 1/2 a cup of "Southwestern" Eggbeaters and the milk was skim. Even with all of this they baked up very well. The chili powder was a nice accent but I'll use a touch more next time, 1/4 tsp just wasn't enough to to work with the peppers. It gets 5 stars for ease of prep, forgivablity (is that a word?) of changes and darned good taste!

Annacia November 14, 2006

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