Chili Corn Muffins

1 1/2 c Unbleached white flour
1/2 c Cornmeal
1/4 c Sugar
1/4 c Packed brown sugar
3 ts Baking powder
1/4 ts Salt
1/2 c Soy milk or skim milk
1/4 c Vegetable oil
1 lg Egg; lightly beaten
4 oz Canned chopped green chilies

Preheat oven to 400F. Lightly grease a standard 12-muffin pan. In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. In medium bowl, mix remaining ingredients. Make well in dry ingredients. Add milk mixture and stir until just blended.

Divide batter among prepared muffin cups. Bake 15 to 20 minutes, or until tops spring back when lightly pressed. Let cool in the pan 5 minutes, then loosen edges and turn out onto a tack and cool completely.

Chili Corn Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.