Mexicali Pepper Muffins

READY IN: 44mins
Recipe by Lvs2Cook

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

Top Review by Annacia

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!

Ingredients Nutrition


  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.

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