Southwestern Muffins

Chef

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1 cup flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/8 teaspoon cumin
3/4 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoons vegetable oil
1 8-ounce can corn with red pepper, drained
Servings: 12
1. Spray a 12-muffin tin with nonstick cooking spray. Stir together flour and cornmeal, sugar, baking powder, cumin and salt. Blend 2 beaten eggs with milk, oil and corn.

2. Combine dry and wet ingredients, stirring just until moistened. Spoon batter into prepared pan, filling muffin tins two-thirds full. Bake in preheated 425ºF oven for 12-14 minutes.


Yield: 12 muffins

Cuisine: Southwestern
 
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