Sourdough Mexican Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| 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 |
|
Trans-fat Free
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.
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