Preheat oven to 425F. and butter twelve 1/3-cup muffin tins. In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean. Makes 12 muffins. Gourmet November 1994
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 99 (8%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 218.8mg||67 %|
|Sodium 2876.4mg||99 %|
|Potassium 800.7mg||21 %|
|Total Carbohydrate 255.9g||75 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 244.7g|
|Protein 33.6g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1264
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