Chipotle Cornbread Muffins
Cornbread muffins with added chipotle peppers.
Servings: 12 muffins
- 1 cup cornmeal
- 1 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons melted butter
- 2 whole eggs
- 3/4 cup milk
- 1/4 cup sugar
- 2 chipotle peppers rinsed and chopped
In a large bowl, mix all dry ingredients.
In a separate bowl, lightly beat eggs. Mix in sugar and butter.
Mix wet ingredients into dry ingredients, just mixing until blended.
Fold in chipotle peppers.
Spray muffin tin or line with paper liners. Scoop batter into tin.
Bake in a preheated 375 degree oven for 12 minutes.
Lightly rinse adobo sauce from peppers before using. Remove skin from peppers and finely chop.
Can use additional peppers if you want a bit more heat.
Serving: 1muffin | Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 187mg | Potassium: 180mg | Fiber: 1g | Sugar: 5g | Vitamin A: 140IU | Calcium: 64mg | Iron: 1.2mg