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Chili-Stuffed Corn Muffins

by on October 15, 2012 in Breads, Cornbreads October 15, 2012 BreadsCornbreads
See post on Sara Bee’s site!
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Level: Easy

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12
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Description

Sweet corn muffins with a surprise chili center.

Ingredients

  • 1 cup Yellow Cornmeal
  • ½ cups White Sugar
  • 1 cup Flour
  • ½ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1 whole Egg
  • 1 cup Buttermilk
  • ⅓ cups Canola Oil
  • 1 can (15 Oz. Size) Chili

Preparation

Preheat oven to 400°F.

Whisk together dry ingredients (cornmeal, sugar, flour, salt, and baking powder) in a small bowl. Set to the side.

Mix together wet ingredients (egg, buttermilk, and oil) in a medium-sized bowl. Slowly add in dry ingredients, mixing continuously (on low if using electric mixer) just until all the ingredients are combined.

Line a 12-count muffin pan with liners. Fill each liner 1/4 full with corn muffin mix. Then add about 1 teaspoon of chili into each liner and top with more corn muffin mixture. Try to fill the cups to about 3/4 full.

Bake at 400°F for 13-15 minutes.

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