Home & Serrano Chili and Corn Muffins
Serrano Chili and Corn Muffins

Serrano Chili and Corn Muffins



Serrano Chili and Corn Muffins

Ingredients:

 

1 1/2 Cups sifted cake flour

1/2 Cup yellow cornmeal

1 Tablespoon baking powder

2/3 Cup water

3 Large eggs

1/3 Cup vegetable oil

1/4 Cup chopped fresh cilantro

2 Serrano chilies-seeded and minced

3 Tablespoon brown sugar

1 Teaspoon salt

 

Preheat oven to 350F. Butter (8) 2/3 custard cups. Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl. whisk remaining ingredients in large bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until a tester inserted in center of muffin comes out clean, about 15 minutes. Cool slightly-turn muffins out. Serve warm or at room temperature. I use muffin tins a lot and reduce baking time slightly. I also use more cornmeal and less flour. I have also used jalapeno peppers.  Yield: 8 large or 12 small muffins.

 

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Delectable Dinner Rolls

This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls.  We've even use for cinnamon roll dough as well.  It is an easy recipe to make, and very good.