Muffins recipes

Blue Corn Muffins

Course : Muffins
Serves: 1

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Ingredients:

8 tablespoons unsalted butter

1/2 Cup sugar

2 extra large eggs

1 medium Anaheim green chile -- roasted, peeled,seeded, and chopped (about 1/2 Cup)

1/2 Cup fresh corn kernels -- (or more) steamed until just tender

1/2 Cup grated Cheddar cheese

1/2 Cup grated Monterey Jack cheese

1/2 Cup all-purpose flour

3/4 Cup blue cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

3/4 Cup milk

Preparation / Directions:

Preheat the oven to 375. In an electric mixer, cream together the butter and sugar. Add the eggs and chopped green chiles. Add the corn, cheeses, flour, cornmeal, baking powder, salt, and milk, and mix until blended. Divide the muffin dough in 12 pieces and place them in a well-greased, 12 muffin pan. Bake in the oven for 35 to 40 minutes or until a cake tester (toothpick!) comes out dry. Turn the muffins out onto a rack to cool.

Nutritional Information:

1974 Calories (kcal); 127g Total Fat; (56% calories from fat); 41g Protein; 176g Carbohydrate; 707mg Cholesterol; 2123mg Sodium

Blue Corn Muffins

Ingredients:

Preparation / Directions:

Nutritional Information:

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