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Sourdough Mexican Muffins

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Submitted by eytoyce

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

Mix together
1 ¾ 414
2 3E+1
TABLESPOONS ML SUGAR
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML CHILI POWDER
0.6
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML BAKING POWDER
In separate bowl mix together
½ 118
79
CUP ML MILK
1 1
EACH EACH EGGS
beaten,
8 231.2
OUNCES ML/G CREAMED CORN
¼ 59
CUP ML VEGETABLE OIL
for cooking
½ 118
CUP ML CHEDDAR CHEESE
grated
1 15
TABLESPOON ML GREEN CHILI PEPPERS
chopped
2 3E+1
TABLESPOONS ML PIMENTOS
chopped
2 2
SLICES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 165 41% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 188mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 5%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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