Chile-Cheese-Corn Muffins (Rachael Ray)

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READY IN: 40mins
SERVES: 6
YIELD: 6 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425.
  • In a large bowl, whisk together the flour, baking powder, salt and cayenne.
  • Stir in the corn, chiles, and 1/2 cup parmesan.
  • Stir in the milk and mayonnaise.
  • Spoon the mixture into a nonstick, 6 cup jumbo muffin pan.
  • Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.
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