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Cactus Corn Muffins

SUBMITTED BY: Taste of Home's Fast Family Favorites

"These moist, spicy corn bread muffins are wonderful alone or with butter."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
Original recipe yield 1 1/2 dozen

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 5 eggs
  • 1 cup buttermilk
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole kernel corn
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

DIRECTIONS

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
  2. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  • © 2002 Reiman Media Group, Inc.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2008 by SkyFyre
I have used this recipe several times this month and I am always getting compliments on them.... MORE


 
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