Serve these corn muffins with chili or other Southwestern meal.
10m
PREP TIME
20m
COOK TIME
193
CALORIES
12
INGREDIENTS
Serve these corn muffins with chili or other Southwestern meal.
10m
PREP TIME
20m
COOK TIME
193
CALORIES
12
INGREDIENTS
Ingredients 12 (1 muffin) Servings
- 1 1/4 cups flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 2 tablespoons finely chopped jalapeño peppers
- 1 tablespoon baking powder
- 2 teaspoons McCormick Gourmet™ Southwest Seasoning
- 3/4 teaspoon salt
- 1 cup milk
- 1/3 cup butter, melted
- 1 egg
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 1 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside
- 2 Mix flour, cornmeal, sugar, jalapeño peppers, baking powder, Seasoning and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full
- 3 Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm
NUTRITION INFORMATION
(per Serving)
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