Tex-Mex Corn Muffins are not only filled with roasted corn, chilies, red peppers and cheese, but are incredibly light at the same time.
Tex-Mex Corn Muffins have totally changed my mind about corn muffins.
There was a time when I just pulled out a box of Jiffy Cornbread mix. And that was fine then. They weren’t particularly heavy, but they also weren’t very light.
Plus, there were a lot of ingredients in it that I wasn’t too sure about.
So, to control the density, and to make them healthier, I decided I really had to make them from scratch. And, you know what? The process is really easy!
How to Make Tex-Mex Corn Muffins
I started with self rising flour for lightness, and then added in Bob’s Red Mill stone ground cornmeal for texture.
Most corn muffin mixes add in a lot of sugar, which I’m not crazy about, so I opted for honey instead. It’s so much better for you and it also makes the muffins more moist.
To really give these muffins an authentic South of the Border taste, I added in roasted corn kernels.
I could have done this myself, but I actually found these in the frozen aisle at Trader Joe’s. (Thank you Trader Joe, once again.)
Roasting the corn brings out the sweetness with a bit of a smoky taste. It reminds me of the roasted street corn that you can find on the streets of Mexico City.
It’s called Elote, where the charred cob of corn is first spread with mayonnaise and then sprinkled with chili powder and Cotija cheese. The flavors of Mexico.
The Lonely Planet did an article on Mexican Street Food to give you the real flavor of Mexico City.
I also knew I wanted to add in some chilies but I really don’t like the extreme heat of jalapeños, so I added in milder green chilies.
And to give it an extra kick without the heat, I also added chili powder and some Cajun spice.
Finally I mixed in Lite Blend Mexican cheese, which is a combination of cheddar, Monterey Jack, Asadero and Queso Blanco, as well as diced red peppers for color.
These turned out to be an absolute hit. My husband, my chief tester, loved them. In fact, he even took them along on a recent business trip to New York.
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Tex-Mex Corn Muffins
Tex-Mex Corn Muffins are not only filled with roasted corn, chilies, red peppers and cheese, but are incredibly light at the same time.
Servings: 12 Muffins
Calories: 194kcal
Ingredients
- 1 1/3 Cups Self rising Flour
- 2/3 Cup Stoneground Cornmeal Prefer Bob’s Red Mill
- 1 Tbsp Baking Powder
- 1/4 Tsp Salt
- 1/2 Tsp Chile powder
- 1/2 Tsp Cajun Spice
- 1 Cup Milk I used Almond Milk
- 2 Tbsp Honey
- 1 Lime Juiced
- 3 Tbsp Ghee
- 2 Tbsp Olive oil
- 2 Large Eggs
- 2/3 Cup Roasted Corn Kernels
- 3 Tbsp Red bell pepper Minced
- 2 Tbsp Diced green chilies Jalapeños can substitute if you’d prefer lots of heat
- 2/3 Cup Light Mexican Blend Cheese
Instructions
- Preheat oven to 350 degrees F
- Lightly grease muffin pan or add paper cupcake holders.
- In a medium bowl add flour, cornmeal, baking powder, salt, chili powder and Cajun spice. Mix to combine ingredients.
- In a separate larger bowl add milk, honey, lime juice, Ghee and olive oil. Add two lightly mixed eggs and whisk to combine.
- Slowly add the flour mixture and whisk until combined. Add in corn, red bell pepper, green chilies and cheese. Lightly whisk to combine.
- Add 1/4 cup of batter to prepared muffin pan. Place in oven and bake 20 minutes. Insert a toothpick in the center of a muffin. When toothpick is clean, muffins are done.
Nutrition
Calories: 194kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 128mg | Potassium: 213mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 0.8mg
