Chili Corn Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup all-purpose flour 1/2 cup stone ground cornmeal 1 tablespoon sugar
1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon chili powder 1/2 cup frozen or fresh whole kernel corn 1/4 cup chopped green bell pepper
1/3 cup buttermilk 1/4 cup vegetable oil 1 egg, beaten



1 In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and chili powder. Stir in corn and pepper. In small bowl, combine buttermilk, oil and egg until blended. Stir into flour mixture just until moistened.
2 Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup, filling 1/2 full. Microwave at high (100%) 2-1/2 to 4-1/2 minutes or until tops appeare dry. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure with remaining batter.

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