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Categories:Viewed: 62 - Published at: 4 years ago
Ingredients
- 3/4 c. butter softened
- 1/2 c. sugar
- 5 x Large eggs
- 1/2 c. lowfat milk
- 1 c. corn
- 1 c. Monterey Jack cheese grated
- 1 c. cheddar cheese grated
- 3/4 c. green chile diced roasted Or possibly 1/4 C. chopped roasted jalapeno
- 1 c. all-purpose flour
- 1 c. blue cornmeal
- 2 tsp baking pwdr
- 1 tsp salt
Method
- Preheat oven to 375F.
- Grease muffin tin well, or possibly arrange paper muffin liners.
- Cream the butter and sugar together till smooth.
- In a separate bowl, whisk the Large eggs and lowfat milk together.
- Slowly add in the egg/lowfat milk mix to the creamed butter and continue to mix till combined well.
- Add in the corn, cheeses, jalapeno or possibly green chile, and combine well.
- It will look gloppy.
- In a separate bowl, combine the flour, cornmeal, baking pwdr and salt.
- Slowly add in the dry ingredients to the wet ingredients and blend together.
- Pour into muffin tins and bake till just hard, about 25 min.
- Serve hot with butter.
- Notes: To make a more savory muffin, decrease the amount of sugar to 2-3 Tbsp and add in 2-3 Tbsps chile pwdr and leave out the green chiles.
- Or possibly, in place of the green chiles, add in 1/2 C. chopped onion and 2 cloves chopped garlic, both sauteed in butter till soft.
- These are not high puffy muffins; they're dense and rich.
- The 2 tsp of baking pwdr worked fine in Santa Fe, that is at a high altitude.
- The instructor said which she'd made these muffins in lower elevations without adjusting the recipe, but if it's a big concern, you can decrease the amount of flour and cornmeal by about a Tbsp each to compensate.
