This is my first taking part in Muffin Monday, a child of elena from experiments and now in it’s third edition hosted by gourmet from Un tocco di zenzero. She wants us to create spicy muffins – sweet or savoury.
For these chile cheese corn muffins I used hot self-grown super chiles. The cornmeal and the poppy seeds give them nice crunch and texture. You can serve them warm or at room temperature, the are very tasty both ways.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Chile Cheese Corn Muffins|
|Categories:||Muffin, Savoury, Cheese, Corn|
|2||Fresh chiles, minced ; or more to taste (I used|
|-frozen Super Chili F1)|
|120||grams||Shredded Gouda cheese|
|120||grams||Cream cheese (Philadelphia)|
|2 1/2||teasp.||Baking powder|
|Cheryl and Bill Jamison|
|Smoke & Spice|
|Edited *RK* 05/29/2007 by|
Preheat oven to 190°C (375°F). Spray muffin tins with vegetable oil.
Cream together the butter and sugar with an electric mixer. Add the eggs one by one, mixing well after each addition. Mix in milk, chiles and cheeses.
Sift together the flour, cornmeal, baking powder and salt. Spoon the dry mixture into the batter about one-third at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
Spoon the batter into the prepared muffin tins. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
3 Antworten auf „MM03 – Chile Cheese Corn Muffins“
Miammmmmmmmmm!!! Petra, your version is so— slurpssss!!! :o)
a kiss from turin,italy!
Der Blogname bestimmt die Zutat 😉
mmiam, che belli!