Source:
Campbell's Recipes
Tagged With:
12 muffins
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Cheesy Santa Fe Corn Muffins
Cheddar cheese and chopped green chiles make these corn muffins irresistible. But if you really like it hot, use jalapeño peppers instead of the chiles. |
Rating:
Rate This Recipe |
Serves:
12 muffins
Prep Time:
15 minutes
Cook Time:
15 minutes
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Crisco® no-stick Vegetable cooking spray
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1 cup all-purpose flour
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1 cup yellow cornmeal
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2 tablespoons sugar
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2 1/2 teaspoons baking powder
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3/4 teaspoon salt
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1 cup buttermilk
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1/2 cup Crisco® corn oil
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2 eggs, beaten
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1 can (4 ounces) chopped green chiles, drained or 2 fresh jalapeño peppers, seeded and finely chopped
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3/4 cup shredded Cheddar cheese
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Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
Stir the flour, cornmeal, sugar, baking powder and salt in a large bowl. Beat the buttermilk, oil, eggs and chiles in a medium bowl with a fork or whisk. Add the buttermilk mixture to the flour mixture and stir just until combined. Stir in the cheese. Spoon the batter into the muffin-pan cups.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack.
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