Well, don’t these look cozy? Makes me wanna curl up in a blanket on the couch. Or eat. I could definitely put away more than a few of these muffins. Which is exactly what I did the other night when I made them. Oops!
But it was no accident. I had a hankering for corn muffins and jazzed them up a bit with some chilies and cheese and other goodies. The result was five muffins in my belly at dinner time and another two for dessert. Bad girl.
Ingredients: (Makes one dozen muffins)
1/2 cup self rising flour
1/2 cup yellow cornmeal
1 Tablespoon melted butter
1/2 cup milk
1/3 cup sour cream
1 can (4 oz) mild green chilies
1/2 cup grated cheddar cheese
1/2 cup corn (fresh or frozen, thaw and drain before using)
1 teaspoon salt
Directions: Preheat oven to 425 degrees F.
In a mixing bowl, combine flour, salt, and cornmeal. Make a well in the center of the flour mixture and add the egg.
Next, add the butter, sour cream, and milk. Combine well. Then stir in the cheese, chilies, and corn, until creamy.
Spoon the mixture into greased or lined muffin tins. Bake at 425 for 10 to 12 min.
Serve piping hot with a side of pickled jalapenos and butter.
Let the butter soak, melt, drip all over. Just go with it. It’s natural.
Mmmm, I think I want another corn muffin.
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