CHIPOTLE CORN MUFFINS
My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.
Provided by venus2
Categories Quick Breads
Time 30m
Yield 6-24 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Spray muffin tins lightly with oil.
- Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
- In a separate bowl, beat the eggs with yogurt.
- Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
- fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
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