Chipotle-Cheese Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great for snacks and appetizers! Ingredients:
2 tablespoons sugar |
1 1/2 cups all-purpose flour |
1 cup yellow cornmeal |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 cups low-fat buttermilk |
3 tablespoons canola oil |
1/2 cup shredded low-fat cheddar cheese |
3 canned chipotle chiles, rinsed of adobo sauce,chopped fine |
non-stick canola cooking spray |
Directions:
1. Preheat oven to 375 degrees.
2. Spray mini-muffin pans with non-stick canola spray.
3. Sift together dry ingredients.
4. Stir in buttermilk and oil until just blended.
5. Do not overstir.
6. Fold in cheese and chipotle chilies.
7. Fill muffins cups.
8. Bake at 375 degrees for 15-20 minutes.
9. Best if served warm; can be reheated.
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