Mexican Corn Muffins Recipe
Ingredients
2/3 cup (160 ml) Cereal
1 1/3 cups (320 ml) all-purpose flour
1 tbs (15 ml) baking powder
3 tbs (45 ml) sugar
1/2 tsp (3 ml) salt, optional
1/2-l tsp (3-5 ml) chili powder
1 egg, slightly beaten
1 cup (240 ml skim milk
1/4 cup (60 ml) vegetable oil
1/2-3/4 cup (120-180 ml) corn, cooked and drained
Directions
Heat oven to 400°F (205°C).
In a large bowl stir together dry ingredients.
In a medium bowl mix egg, milk, oil and corn.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy.
Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until golden brown.
In a large bowl stir together dry ingredients.
In a medium bowl mix egg, milk, oil and corn.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy.
Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until golden brown.
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