MEXICAN CORNBREAD MUFFINS, SUPER MOIST
Steps:
- Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.
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Salina Tamang
[email protected]I followed the recipe exactly and my muffins turned out dense and crumbly. I'm not sure what went wrong.
Venkateswara rao
[email protected]These muffins were a little too dry for my taste.
Maisie Tolson
[email protected]I love these muffins! They are so moist and flavorful. I always make a double batch because they disappear so quickly.
Emanuela Lila
[email protected]I've made these muffins several times now and they are always a hit. They are so easy to make and they taste great.
Aldo
[email protected]These muffins are so moist and flavorful. I love the cornbread flavor.
Shutup Madman
[email protected]I made these muffins with some leftover cornbread mix I had and they turned out great! I love the addition of the cheese and jalapeños.
Arsh Sagar
[email protected]These were easy to make and turned out great!
Emo Mysha
[email protected]I'm not a big fan of cornbread, but these muffins were surprisingly good. The sweetness of the cornbread pairs well with the savory flavor of the cheese and jalapeños.
Memo the goat
[email protected]These muffins were a hit at my party! Everyone loved them.
mervat alqadoumi
[email protected]Just made these muffins and they are so moist and flavorful! The cornbread flavor is perfect and the muffins are nice and fluffy. I will definitely be making these again.