Sourdough Mexican Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mix together | |||
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
chili powder
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| In separate bowl mix together | |||
| ½ | cup |
sourdough starter
|
* |
| ⅓ | cup |
milk
|
|
| 1 | each |
eggs
beaten, |
|
| 8 | ounces |
creamed corn
|
|
| ¼ | cup |
vegetable oil
for cooking |
|
| ½ | cup |
cheddar cheese
grated |
|
| 1 | tablespoon |
green chili peppers
chopped |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 2 | slices |
bacon
fried and crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mix together | |||
| 414 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
chili powder
|
|
| 0.6 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| In separate bowl mix together | |||
| 118 | ml |
sourdough starter
|
* |
| 79 | ml |
milk
|
|
| 1 | each |
eggs
beaten, |
|
| 231.2 | ml/g |
creamed corn
|
|
| 59 | ml |
vegetable oil
for cooking |
|
| 118 | ml |
cheddar cheese
grated |
|
| 15 | ml |
green chili peppers
chopped |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 2 | slices |
bacon
fried and crumbled |
|
Directions
Add all at once to dry ingredients, stirring just until moistened.
Fill greased muffin pans ⅔ full.
Bake at 400℉ (200℃) for 20 to 25 minutes.
