Serrano Chili Cilantro Corn Bread Muffins
Ingredients| 1 1/2 cup cake flour, sifted 1/2 cup yellow cornmeal 1 tbsp baking powder 2/3 cup ; water 3 large eggs 1/3 cup vegetable oil 1/4 cup fresh cilantro, chopped 2 serrano chilies, seeded, minced 3 tbsp brown sugar 1 tsp ; salt |
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Preheat oven to 350 degrees F. Butter eight 2/3-cup custard cups.
Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl.
Whisk remaining ingredients together in medium bowl. Add to dry
ingredients and whisk until well combined. Divide batter among
prepared cups. Bake until tester inserted into center comes out
clean, about 18-20 minutes. Cool slightly. Turn muffins out. Serve
warm or at room temperature.
Note: The recipe makes 8 very large muffins. For smaller size
muffins, use standard muffin cups and make sure you reduce the baking
time a little bit.
Shared and MM by Judi M. Phelps [email protected] or [email protected]
Servings:
8
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