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Tex Mex Muffins

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  Corn meal 2 Cup (32 tbs)
  Whole wheat pastry flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Eggs 2 , beaten
  Honey 1 Tablespoon
  Oil 1 Tablespoon
  Buttermilk 2 Cup (32 tbs)
  Jalapeno cheese/1 cup cheddar cheese with 2 tablespoon chopped jalapeno peppers, to taste 1 Cup (16 tbs)
  Chopped chilies 1⁄2 Cup (8 tbs)

Stir together corn meal, flour, baking powder, soda and cumin.
Beat eggs and add honey, oil and buttermilk.
Make a well in the dry ingredients and quickly add the wet ingredients.
Fold in cheese and chiles.
Batter will be lumpy.
Spoon into greased muffin tins and bake until muffins begin to brown and pull away from the sides of the tin.
Test with toothpick, which should come out clean.
Bake at 375 degrees 20 to 25 minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 186 Calories from Fat 50

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 42.1 mg14%

Sodium 188.9 mg7.9%

Total Carbohydrates 26 g8.8%

Dietary Fiber 2.2 g9%

Sugars 1.3 g

Protein 8 g16.8%

Vitamin A 2% Vitamin C 19.3%

Calcium 4.2% Iron 8.4%

*Based on a 2000 Calorie diet

Tex Mex Muffins Recipe