Cheesy Santa Fe Corn Muffins Recipe

Name: Cheesy Santa Fe Corn Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup (250 mL) Robin Hood® Original All Purpose Flour; 1 cup (250 mL) yellow corn meal; 2 tbsp (30 mL) sugar; 2 1/2 tsp (12 mL) baking powder; 3/4 tsp (4 mL) salt; 1 cup (250 mL) buttermilk; 1/2 cup (125 mL) Crisco® Canola Oil; 2 large eggs, lightly beaten; 4 oz (112 g) chopped green chilies, well drained, or 2 finely chopped fresh jalapenos; 3/4 cup (175 mL) shredded cheddar cheese

Ingredients

1 cup (250 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) yellow corn meal
2 tbsp (30 mL) sugar
2 1/2 tsp (12 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) buttermilk
1/2 cup (125 mL) Crisco® Canola Oil
2 large eggs, lightly beaten
4 oz (112 g) chopped green chilies, well drained, or 2 finely chopped fresh jalapenos
3/4 cup (175 mL) shredded cheddar cheese

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 12 muffins

Instructions

Heat oven to 400ºF (200ºC).
Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
Stir together buttermilk, oil, eggs and chilies in a medium bowl.
Add buttermilk mixture to dry ingredients; stir to combine.
Add cheese; stir to combine.
Spoon batter evenly into 12 greased muffin cups.
Bake for 18 to 20 minutes or until toothpick inserted in centre comes out clean.
Cool for 5 minutes on wire rack.
Remove muffins from pan and serve warm.