Mexican Cornbread Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 156.2
- Total Fat: 8.4 g
- Cholesterol: 34.8 mg
- Sodium: 426.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.4 g
- Protein: 4.1 g
View full nutritional breakdown of Mexican Cornbread Muffins calories by ingredient
Introduction
24 perfectly delicious muffins - enough for a crowd! Great for soup suppers, potlucks, or just sharing with co-workers or neighbors. Great with chili or baked ham. Hard to eat just one, so be careful with these! 24 perfectly delicious muffins - enough for a crowd! Great for soup suppers, potlucks, or just sharing with co-workers or neighbors. Great with chili or baked ham. Hard to eat just one, so be careful with these!Number of Servings: 24
Ingredients
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3 cups self-rising corn meal
3 TBSP sugar
1 tsp salt
1 large onion, chopped finely
2 jalepeno peppers, chopped finely
1 1/2 cups grated cheddar cheese
1 can cream style corn
1/2 cup canola oil, such as Smart Balance
1 cup 2% milk
3 eggs
Directions
Preheat oven to 400 degrees.
Mix dry ingredients first - cornmeal, peppers, onion, sugar, salt and cheese. Then add remaining ingredients, stirring well.
Spray 2, 12-sectioned muffin pans with cooking spray. Divide batter among muffin sections. (no need to use paper liners)
Bake at 400 for 20 minutes. Makes 24 muffins - serving size 1...although you'll want to eat more they are so good!
Number of Servings: 24
Recipe submitted by SparkPeople user LORI-BETH.
Mix dry ingredients first - cornmeal, peppers, onion, sugar, salt and cheese. Then add remaining ingredients, stirring well.
Spray 2, 12-sectioned muffin pans with cooking spray. Divide batter among muffin sections. (no need to use paper liners)
Bake at 400 for 20 minutes. Makes 24 muffins - serving size 1...although you'll want to eat more they are so good!
Number of Servings: 24
Recipe submitted by SparkPeople user LORI-BETH.
Member Ratings For This Recipe
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SUZE1921
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PATBLA
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SASSYDI16A