March 26, 2010

SALSA CORN MUFFINS

1 cup yellow or blue corn meal
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
3/4 cup buttermilk
1/2 cup Chi-chi's salsa verde
1/4 cup vegetable oil, Crisco or butter
2 teaspoon honey
1 egg
1/2 cup cream style corn
1 teaspoon finely chopped jalapenos (seeded)

Preheat oven to 375°F.

Grease 12 small muffin cups or use cupcake liners.

In a large bowl, mix corn meal, flour, baking powder and salt.

In a separate bowl, beat together milk, salsa verde, oil, honey, and egg. Stir liquid ingredients into dry ingredients, mixing only enough to combine. Stir in jalapenos and corn.

Bake 20-25 minutes, or until golden brown.

Variations:

Substitute frozen or canned whole kernel corn for cream style corn. Add 1/2 cup of 3/4" cheese cubes. Add 1/4 chopped red bell peppers.

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