MASA-POLENTA CORNBREAD CORN MUFFINS

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Masa-Polenta Cornbread Corn Muffins image

Stolen, then heavily adapted, from a blog. A very nice corn muffin that is not too sweet. Excellent side dish for soups and stews.

Provided by Gingernut

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

3/4 cup masa harina
3/4 cup cornmeal or 3/4 cup polenta
1/2 cup whole wheat flour
1/4 teaspoon ground dried chile (I used dried chipotle powder)
2 eggs, slightly beaten
2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/4-1 1/2 cups milk
2 tablespoons margarine or 2 tablespoons butter, melted
1/2 cup corn kernel (frozen is fine)

Steps:

  • Preheat oven to 200 C (400 F).
  • Mix dry ingredients.
  • Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
  • Spoon batter into muffin tray.
  • Bake muffins till golden, around 10 - 15 minutes.

Nutrition Facts : Calories 134.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.6, Sodium 304.3, Carbohydrate 20.8, Fiber 1.9, Sugar 1.7, Protein 4.3

*** Explore more Masa-Polenta Cornbread Corn Muffins Recipes »

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