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chipotle corn muffins

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“My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.”
READY IN:
30mins
YIELD:
6-24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 425 degrees.
  2. Spray muffin tins lightly with oil.
  3. Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
  4. In a separate bowl, beat the eggs with yogurt.
  5. Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
  6. fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

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