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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Tex-Mex Corn Muffins |
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Serves: 2 Print this RecipePrep: 15 min Bake: 20 min Makes 4 muffins 1/2 cup cornmeal 1/4 cup all-purpose flour 1/3 cup milk 2 tablespoons vegetable oil 3/4 teaspoon baking powder 1/8 teaspoon salt 1 egg 1/4 cup shredded hot pepper cheese (1 ounce) 2 teaspoons chopped fresh parsley 1. Heat oven to 450°. Grease bottoms only of 4 medium muffin cups, 2 1/2 X 1 1/4 inches. 2. Mix all ingredients except cheese and parsley in medium bowl; beat vigorously 30 seconds. Fold in cheese and parsley. Divide batter evenly among muffin cups. 3. Bake about 20 minutes or until golden. Immediately remove from pan. Serve warm. 1 Muffin: Calories 200 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 60mg; Sodium 240mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 14%; Iron 8% Diet Exchanges: 1 1/2 Starch, 2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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