Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Blue Corn Chile Cheese Muffins




Source of Recipe


Internet


List of Ingredients




1 cup all-purpose flour

3/4 cup blue cornmeal
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoons salt
1 cup milk
1 egg, beaten
½ cup grated cheddar cheese
3 tablespoon melted margarine
4 minced jalapeños



Recipe



Preheat an oven to 425 degrees F.

Sift all the dry ingredients together in a large mixing bowl.

In another bowl, combine all the remaining ingredients. Add the liquid to the dry ingredients and stir to just mix them.

Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Cool the muffins on a rack and serve them warm or at room temperature.

Yield: 12 to 15 muffins