CACTUS CORN MUFFINS

Cactus Corn Muffins image

"I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins," recalls Marion Lowery of Medford, Oregon. "They're wonderful alone or with butter and a bit of ham for a midday sandwich."

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup sugar
5 large eggs
1 cup buttermilk
1 can (4 ounces) chopped green chilies, drained
1-1/4 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole kernel corn
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Steps:

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 210 calories, Fat 11g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 328mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.