Chile-Cheese-Corn Muffins (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 48 |
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From Everyday with Rachael Ray. These look delish! Ingredients:
2 1/2 cups flour |
1 tablespoon baking powder |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
3/4 cup frozen corn, thawed |
1 (4 ounce) can diced mild green chilies, drained |
1/2 cup plus 1 tbsp grated parmesan cheese |
1 cup milk |
1/2 cup mayonnaise |
Directions:
1. Preheat oven to 425.
2. In a large bowl, whisk together the flour, baking powder, salt and cayenne.
3. Stir in the corn, chiles, and 1/2 cup parmesan.
4. Stir in the milk and mayonnaise.
5. Spoon the mixture into a nonstick, 6 cup jumbo muffin pan.
6. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.
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