Total Time
21mins
Prep 6 mins
Cook 15 mins

I wanted to make corn muffins, but also wanted something a little different, I came up with this. It's not spicy, but just spiced with some of my favorite spices.

Ingredients Nutrition

Directions

  1. Heat oven to 425°F Coat muffin pan with non stick spray.
  2. Mix together the dry ingredients in a large bowl.
  3. Mix together the wet ingredients, not including the cheese, in a small bowl.
  4. Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened.
  5. Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Most Helpful

5 5

Dee-lishous. I used the silicone pan because it's a bit deeper than the standard muffin pan but I dislike it because nothing browns in it. Never the less the corn muffins taste great. I skipped the sugar as I don't care for sweetened corn breads, replaced a tablespoon of the milk with the same amount of juice from a jar of jalapenos which gave them a great heat. Love, love, love the use of the cumin, turmeric and coriander. I made 6 muffins, had one with dinner, and I'm popping the rest into the freezer to enjoy soon :D. Thanks Chef Jean for a terrific corn muffin recipe.