CHIPOTLE CORN MUFFINS
My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.
Provided by venus2
Categories Quick Breads
Time 30m
Yield 6-24 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Spray muffin tins lightly with oil.
- Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
- In a separate bowl, beat the eggs with yogurt.
- Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
- fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
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Nabukenya Prossy
[email protected]These muffins were a disaster! They were dry and crumbly, and they had no flavor. I don't know what went wrong, but I will not be making them again.
Anthony Egbewunmi
[email protected]These muffins were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less chipotle peppers next time.
Tomas oscar Nhassengo
[email protected]Yum!
Wale Omojesu
[email protected]I made these muffins for breakfast this morning and they were delicious! They were really easy to make and the flavor was amazing. I'll definitely be making them again.
Tolulope Olalekan
[email protected]These muffins were a hit at my last party! They were so moist and flavorful, and the chipotle peppers added just the right amount of heat. I'll definitely be making them again.