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
- 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.
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