Green Chile Corn Muffins
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
37
Spice
59
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
Cornmeal (stone-ground)1 tsp
Salt2 tsps
Baking Powder1 cup
Shredded Sharp Cheddar1 cup
Sour Cream1 cup
Canola Oil2 large
Egg (lightly beaten)Directions:
1
Preheat the oven to 400 degrees F
2
Spray miniature muffin tins with vegetable oil cooking spray
3
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon
4
Add the cheese, corn, sour cream, and chiles
5
Stir until lightly combined
6
Add the oil and eggs and stir until everything is just combined; do not over mix
7
The batter will be very stiff
8
Place about 1/2 tablespoon of batter into each muffin cup
9
Bake for 18 to 20 minutes
10
Serve warm