Chili Cornmeal Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup buttermilk
- 1 cup all purpose flour
- 1/2 cup (1 stick) unsalted butter
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 4 teaspoons chili powder
- Carbohydrate 26 g(9%)
- Cholesterol 52 mg(17%)
- Fat 9 g(14%)
- Fiber 1 g(6%)
- Protein 4 g(9%)
- Saturated Fat 5 g(27%)
- Sodium 192 mg(8%)
- Calories 205
Preparation Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely. Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended. Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
Preparation Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely. Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended. Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
