CORN MUFFINS
Moist, flavorful, and a welcomed addition to breakfast. Great with chorizo, scrambled eggs, and salsa. Adapted from "Onions: A Country Garden Cookbook". The use of green onions here helps make these muffins so zesty as well as the optional use of ancho or chipotle powder for more of a spice. Either way, on as a Sunday Supper on the farm, or for a later Sunday breakfast you can't go wrong. Remember you have a ton of work out in the garden ....so you better fill up now.
Provided by Andi Longmeadow Farm
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Spray muffin pan with cooking spray. (12 cup).
- In mixing bowl, combine buttermilk, brown sugar, sour cream, egg, and oil until blended.
- In another mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and chili powder.
- Add dry ingredients to buttermilk mixture and fold until just blended. (don't stir to much!)
- Fold in onions, cheese, and cilantro.
- Divide batter among muffin cups (3/4 full).
- Bake 15 minutes. (firm to the touch)
- Let cool in pan for a brief time, (5 minutes) and serve warm.
Nutrition Facts : Calories 185.4, Fat 8.6, SaturatedFat 2.8, Cholesterol 25.1, Sodium 239, Carbohydrate 22.3, Fiber 1.1, Sugar 5.9, Protein 5.1
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Tristan Lomeli
[email protected]These muffins sound amazing! I'm going to make them for my next brunch party.
Alone Tiger
[email protected]I'm definitely going to try this recipe. Corn muffins are my favorite!
Hafashimana Rodrigue
[email protected]These muffins look delicious! I can't wait to try them.
Francis Mensah
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense.
Arnold Naparty
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected.
Irfan Qadir
[email protected]These muffins were a little too dry for my taste, but they had a nice flavor.
Leah Bowie
[email protected]I've made these muffins several times and they're always a hit. They're moist and flavorful, and the perfect addition to any meal.
KHAN NM
[email protected]These corn muffins are so easy to make and they always turn out perfect. I love that I can use fresh or frozen corn kernels.
Merica Magar
[email protected]Delicious! I made these muffins for a brunch party and they were a huge hit. Everyone loved them.
Diribe Victor
[email protected]These muffins were a breeze to make and turned out perfectly. I used fresh corn kernels from my garden, and they added a delicious sweetness to the muffins. I'll definitely be making these again soon!
Hanna Do
[email protected]I've tried many corn muffin recipes, but this one is by far the best. The muffins are perfectly golden brown and have a wonderful texture. I love that they're not too sweet, so I can enjoy them with both savory and sweet dishes.
hamzajutt 4725
[email protected]These corn muffins were a hit with my family! They were so moist and fluffy, and the cornmeal gave them a delicious flavor. I will definitely be making these again.