Ingredients
-
1
-
1/4
-
1/4
-
1
-
1/4
-
3/4
-
1 1/4
-
2
-
1/2
-
1/4
-
1
-
1/4
-
1/4
-
3/4
-
1/4
Directions
Corn Muffins, Moist, flavorful, and a welcomed addition to breakfast Great with chorizo, scrambled eggs, and salsa Adapted from Onions: A Country Garden Cookbook The use of green onions here helps make these muffins so zesty as well as the optional use of ancho or chipotle powder for more of a spice Either way, on as a Sunday Supper on the farm, or for a later Sunday breakfast you can’t go wrong Remember you have a ton of work out in the garden so you better fill up now , Must try soon, Just the extra ‘mmmm’ factor to make the the typical corn muffin a gourmet corn muffin We so appreciated this recipe today paired with our chili Thank-you!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. Spray Muffin Pan With Cooking Spray. (12 Cup). |
|
2
Done
|
in Mixing Bowl, Combine Buttermilk, Brown Sugar, Sour Cream, Egg, and Oil Until Blended. |
|
3
Done
|
in Another Mixing Bowl, Combine Cornmeal, Flour, Baking Powder, Baking Soda, Salt, and Chili Powder. |
|
4
Done
|
Add Dry Ingredients to Buttermilk Mixture and Fold Until Just Blended. (don't Stir to Much!) |
|
5
Done
|
Fold in Onions, Cheese, and Cilantro. |
|
6
Done
|
Divide Batter Among Muffin Cups (3/4 Full). |
|
7
Done
|
Bake 15 Minutes. (firm to the Touch) |
|
8
Done
|
Let Cool in Pan For a Brief Time, (5 Minutes) and Serve Warm. |
