CHILI CORNMEAL MUFFINS
Categories Bread Bake Super Bowl Thanksgiving Vegetarian Cornmeal Corn Hot Pepper Fall Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
- Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
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Sanaullah Luck
[email protected]These muffins are the perfect comfort food. They're warm, hearty, and delicious.
Abrar Mian
[email protected]These muffins were a hit at my last potluck! Everyone loved them. They're so moist and flavorful.
Louis Maduabuchi
[email protected]I'm so glad I found this recipe! These muffins are the perfect way to use up leftover chili. They're easy to make and they taste delicious.
Rasna345 Rasna345
[email protected]These muffins were the perfect combination of sweet and savory. I loved the hint of spice from the chili. I'll definitely be making these again for my next party.
Tanvir Ahmed Rakib
[email protected]This recipe is a keeper! The muffins were so easy to make and they tasted amazing. I'll definitely be making them again and again.
Jiya Kohli
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Humdan Khokhar
[email protected]I'm really disappointed with this recipe. The muffins were bland and flavorless.
Glory Rock
[email protected]These muffins were a complete disaster! They were so dry and crumbly that I could barely eat them.
Farhad mia
[email protected]I followed the recipe exactly and the muffins turned out really dense and heavy. I'm not sure what I did wrong.
damilare alaga
[email protected]These muffins were a bit dry for my taste, but they still had a good flavor. I think I'll try adding some extra milk or butter next time.
Avianah Jenkins
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good! I'll definitely be making them again.
Akanji Tunmise
[email protected]These muffins were easy to make and they tasted great! I'll definitely be making them again.
Bghhhgggt Vvggg
[email protected]These muffins were delicious! I love the combination of chili and cornmeal.
Mondol Bikas
[email protected]I made these muffins for a potluck and they were a big hit! Everyone loved them. They're so moist and flavorful.
Salman Sordar
[email protected]These muffins were a great way to use up leftover chili. They were easy to make and they tasted delicious. I'll definitely be making them again.
Muhwezi Pius
[email protected]These muffins were easy to make and turned out great! I used a medium-spicy chili and they had just the right amount of heat. I also added a bit of shredded cheddar cheese to the batter for an extra cheesy flavor.
Dibya Rai
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good! The chili gives them a nice savory flavor and the cornmeal gives them a slightly sweet and fluffy texture. I'll definitely be making these again.
Asmii Khoso
[email protected]These chili cornmeal muffins were a hit with my family! They're so easy to make and they're packed with flavor. I love that I can use leftover chili to make them, too. Definitely a keeper recipe!