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Blue Corn Chimayo Chile Bacon Muffins Recipe
|Blue cornmeal||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||3 Teaspoon|
|Red chimayo chili||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Butter/Bacon drippings||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1471 Calories from Fat 486
% Daily Value*
Total Fat 55 g84.2%
Saturated Fat 27.6 g138.1%
Trans Fat 0 g
Cholesterol 313.4 mg
Sodium 3456.5 mg144%
Total Carbohydrates 207 g69.1%
Dietary Fiber 6.7 g27%
Sugars 80.2 g
Protein 37 g73.3%
Vitamin A 25.4% Vitamin C 12%
Calcium 141.7% Iron 53.6%
*Based on a 2000 Calorie diet
Fry the bacon in a skillet until it's crisp.
Remove the bacon, drain it on a paper towel, and crumble it.
Reserve the drippings for the muffins.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, chile and salt.
Set the mixture aside.
In another bowl, combine the milk, egg, butter or drippings and bacon.
Add the liquid to the dry ingredients and stir to just mix them.
Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway.
Bake for 15 to 20 minutes.
Cool the muffins on a rack and serve them warm or at room temperature.