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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale. Ingredients:
1/4 teaspoon baking soda |
3/4 teaspoon baking powder |
3/4 teaspoon salt |
1 cup yellow cornmeal |
2 eggs |
3/4 cup plain yogurt |
4 teaspoons oil |
3 chipotle chiles in adobo, drained & minced or 3 dried chipotle chiles, that have bee rehydrated in hot water |
1/4 cup cheddar cheese |
Directions:
1. Pre-heat oven to 425 degrees.
2. Spray muffin tins lightly with oil.
3. Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
4. In a separate bowl, beat the eggs with yogurt.
5. Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
6. fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
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