Pumpkin Corn Muffins
Ingredients:
- (1 (4 oz) can chopped green)
- 4 teaspoon baking powder
- 1 cup cheese (shredded cheddar )
- 1 cup corn (yellow meal)
- 1 cup milk
- 1 cup flour
- 1 tomato (small seeded and diced)
- 1 cup pumpkin (cooked mashed or canned )
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 2 egg (s)
- 2 tablespoon sugar
- 2 tablespoon vegetable ( oil)
- 4 teaspoon baking powder
- 1 cup cheese (shredded cheddar )
- 1 cup corn (yellow meal)
- 1 cup milk
- 1 cup flour
- 1 tomato (small seeded and diced)
- 1 cup pumpkin (cooked mashed or canned )
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 2 egg (s)
- 2 tablespoon sugar
- 2 tablespoon vegetable ( oil)
Preheat oven to 400°F. In a large bowl, mix the dry ingredients. In a smaller bowl, beat the eggs. Blend in the pumpkin, milk and oil. Fold in the chilies and tomato. Blend the wet ingredients into the dry until the batter is just barely moistened. Spoon into greased or papered muffin cups. Sprinkle with the cheese and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the pan immediately. Can be baked ahead and reheated before serving
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