RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5608
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| Recipe Name: |
Blue Corn Muffins - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
16.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup milk, whole
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Directions:
Set a rack in the middle of the oven and preheat to 400 degrees. Grease a 6 slot muffin pan with non-stick vegetable spray. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking. |
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| Nutrition per Serving: |
| Calories: |
301 |
Total Carbs: |
29.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
72.3 |
Fat: |
19.8 |
Protein: |
5.33 |
| Fiber: |
0.60 |
Sodium: |
263.50 |
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