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Breakfast Chili Cheese Muffins Recipe Video
|Ground cornmeal||1 Cup (16 tbs), stone ground|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Canned chopped green chilies||4 Ounce (Drained)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs||2 Large (Lightly Beaten)|
Calories 196 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 53.5 mg17.8%
Sodium 353.2 mg14.7%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.16 g0.65%
Sugars 0.7 g
Protein 4 g8.7%
Vitamin A 5.3% Vitamin C 5.7%
Calcium 13.7% Iron 6%
*Based on a 2000 Calorie diet
Mix the cornmeal, four, baking powder and salt in a bowl.
Add the cheese and chilies.
Mix, using a fork, until well incorporated.
Add the sour cream, oil and eggs. Mix until well incorporated.
Butter a mini-muffin pan – generously (or a normal muffin tin if preferred).
Scoop batter into pan, almost to the rim. Bake for about 10 minutes, until cake pin comes out clean.
Carefully remove muffins from tin and cool on wire cooling rack.
Serve and enjoy!
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