DOUBLE CORN AND GREEN CHILE MUFFINS

Double Corn and Green Chile Muffins image

Provided by Michelle Berteig

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Steps:

Heat oven to 350 Degrees F. Line muffins cups with paper liners.
Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 7.3, Cholesterol 63.7, Sodium 398.6, Carbohydrate 23.2, Fiber 2, Sugar 0.4, Protein 6.7