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Corn Muffins with Green Chilies

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1 cup yellow cornmeal

¾ cup flour

1/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 large egg

¾ cup milk

1 tablespoon melted butterball

1/4 cup minced green chilies (drained if using canned)

Generously grease 12 muffin cups

Preheat oven to 425 F

Combine dry ingredients in a large bowl – mix well

In another bowl, beat egg, milk, and melted butter.

Stir moist mix into dry mix. Blend well.

Stir in chilies.

Spoon into muffin cups, filling ¾ full.

Bake at 425 F for 15 minutes or until tops are browned and knife inserted in center comes out clean.



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