1 Review

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Annacia November 14, 2006
Mexicali Pepper Muffins