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
Tex-Mex Corn Muffins
- 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
- 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.