Mexican Street Corn Muffins
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Equipment
- 1 muffin pan
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 cup fresh cob cut corn one ear
- 1/4 cup sliced pickled jalapenos chopped
- 3/4 cup cotija cheese
- 1 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
Instructions
- Preheat oven to 350F.
- Spray a 16 count muffin pan with bakers release spray (2 pans).
- Combine flour, corn meal, baking powder, salt, sugar, chili powder and black pepper in a mixing bowl.
- Add cut corn, chopped jalapenos and cotija to the flour mixture, blending to coat with flour.
- In another small bowl, whisk eggs with buttermilk, sour cream, mayonnaise and cooled melted butter.
- Combine the wet mix to the flour, stirring gently until just combined.
- Divide batter into 16 cavities of the prepared muffin tin.
- Bake for 20 minutes or until they test clean with a toothpick.
- Cool in pan five minutes, then turn out and continue cooling on a wire rack.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 178kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 47mgSodium: 319mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 377IUVitamin C: 1mgCalcium: 107mgIron: 1mg
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