Cheddar Corn Muffins with CilantroThree Sisters Cookbook1 cup cornmeal 1 cup all-purpose flour 1 1/2 teaspoon baking powder 1 teaspoon sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs 1/4 cup margarine melted 1 cup frozen corn, thawed 4 ounces sharp shredded cheddar cheese (about 1 cup) 1 red or green pepper, finely chopped, about 3/4 cup 2 tablespoons chopped fresh cilantro Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray. In a bowl combine cornmeal, flour, baking powder, sugar, salt and soda; set aside. Combine buttermilk, eggs and butter. Stir buttermilk mixture into cornmeal mixture with corn, cheese, pepper and cilantro until just combined; do not over mix. Divide batter evenly among muffin cups. Bake 22-26 minutes or until lightly browned. Cool in pan on rack 5 minutes before removing. Yield: 12 muffins Nutrition per serving: calories 190, sodium 375 mg., cholesterol 57 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
|
Pressroom
Weather
Current Condition
:
Mostly Cloudy
|
