Serrano chili & cilantro corn bread muffins
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1½ | cup | Cake flour; sifted |
| ½ | cup | Yellow cornmeal |
| 1 | tablespoon | Baking powder |
| ⅔ | cup | ;water |
| 3 | larges | Eggs |
| ⅓ | cup | Vegetable oil |
| ¼ | cup | Fresh cilantro; chopped |
| 2 | Serrano chilies; seeded, minced | |
| 3 | tablespoons | Brown sugar |
| 1 | teaspoon | ;salt |
Directions
Preheat oven to 350 degrees F. Butter eight ⅔-cup custard cups.
Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl.
Whisk remaining ingredients together in medium bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 18-20 minutes. Cool slightly. Turn muffins out. Serve warm or at room temperature.
Note: The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...