Chile Cheese Cornbread Muffins
51
Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn't last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)
Ingredients
| 1 | cup |
cornmeal
blue or yellow |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 1 ½ | tablespoons |
butter
|
|
| 1 | each |
onions
diced |
|
| ¼ | cup |
poppy seed
|
* |
| 1 | can |
green chili peppers
diced, or fresh |
* |
| ¼ | pound |
cheddar cheese
shredded |
Directions
Melt butter in pan, add onions and sauté until nicely brown.
Take off head, add poppy seeds.
In bowl combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff.
Beat until mixed.
Add onions and poppy seeds.
Put into 12 muffin papers and bake at 400℉ (200℃) for 15 to 20 minutes or until brown.
Additional cheese can placed on top of muffins if desired.
Nutrition Facts
Serving Size 70g (2.5 oz)Amount per Serving
Calories 16332% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 31mg
10%
Sodium 329mg
14%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
6%
Sugars g
Protein
11g
Vitamin A 5%
•
Vitamin C 8%
Calcium 12%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
