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Archive for August 22nd, 2009

Yup I’m way behind on my recipes of late. Too busy to enter them in, but I have a stack waiting in the wings. One day I hope!

These muffins are a nice change to corn bread when you have chili. I tried them when my brother & family came over for dinner and everyone loved them! The original recipe calls for them to be made in a normal or jumbo sized muffin tin but I wanted it to be fun for the kids and so made them in the mini muffin tins. You decide.

Chile Cheese Corn Muffins

2 1/3 – cups flour
1 tbsp plus 2 tsp baking powder
1 tsp – salt
3/4 cup – frozen corn, thawed
1 can – diced mild green chiles, drained
1/2 cup plus 1 tbsp grated parmesan cheese
1 cup – milk
1/2 cup – mayonnaise

Pam

Preheat oven – 425.

In a large bowl whisk together flour, baking powder and salt. Stir in the corn, chiles and 1/2 cup parmesan cheese. Add and stir in the milk and mayonnaise. Grease muffin pans (or spray with pam). Spoon the mixture into whatever sized muffin pans you choose. Sprinkle with remaining parmesan cheese.

If using mini muffin pans bake for approx. 10 minutes. If using normal or jumbo muffin pans bake for approx. 20-25 minutes depending on your oven.

Delish with Chili!

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