Zutaten für Double Corn And Green Chile Muffins
- Yellow Cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup sour cream
- 6 tablespoons (3 ounces) unsalted butter, melted
- Corn Kernels
- Sharp Cheddar Cheese
- Green Chili
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Zubereitung von Double Corn And Green Chile Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a separate bowl, whisk together 2 large eggs, ½ cup sour cream, and 6 tablespoons (3 ounces) melted unsalted butter until smooth.
- Stir in 1 cup frozen or canned corn kernels, 1 cup shredded cheddar cheese, and ½ cup chopped green chiles (canned, drained).
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
36g
Carbs
7g
