Mexican Corn Muffins

By amylk103

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Rate this recipe 4.6/5 (5 Votes)

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Ingredients

1 1/4 cups flour
3/4 cup yellow cornmeal
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups buttermilk
3 Tbsp margarine, melted
2 large egg
1 can (17 oz) Mexican style corn, drained
2 Tbsp fresh chopped parsley, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 425F. Spray a 12 cup muffin tin with cooking spray or line with paper liners. Set aside.

Step 2

In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. Mix well.

Step 3

In a medium bowl, whisk together margarin , buttermilk, and eggs. Stir in corn. Add buttermilk mixture to dry ingredients; stir until just combined. Do not overmix.

Step 4

Divide batter among prepared muffin cups, filling each about two-thirds full.

Step 5

Bake until tops are lightly golden, about 18 minutes. Place pan in a wire rack to cool slightly. Turn muffins out onto rack and cool slightly.