Chile-Cheese-Corn Muffins (Rachael Ray)

“From Everyday with Rachael Ray. These look delish!”
READY IN:
40mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. In a large bowl, whisk together the flour, baking powder, salt and cayenne.
  3. Stir in the corn, chiles, and 1/2 cup parmesan.
  4. Stir in the milk and mayonnaise.
  5. Spoon the mixture into a nonstick, 6 cup jumbo muffin pan.
  6. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.

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