Ingredients for Mexican Corn Muffins
- Corn Muffin Mix
- Eggs
- Mexican Style Corn
- ⅓ cup vegetable oil
- Lemon Juice
- Milk
- Ground Nutmeg
- Sharp Cheddar Cheese
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How to Make Mexican Corn Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, ½ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon chili powder.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ⅓ cup vegetable oil, 1 large egg, and 1 cup creamed corn.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about halfway full.
- Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
12g
Carbs
7g