Try this Chili Almond Corn Muffins recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Almond Corn Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c All-purpose flour; 2 ts Chili powder; 1 ts Salt; 1 c Shredded sharp Cheddar; 1 12 ounces wh kernel corn;; 2 Eggs; 1/2 c Green Onions Sliced; 1/2 c Slivered almonds; toasted *; 1/4 ts Red pepper flakes; or more; 1 1/2 c Yellow cornmeal; 1/4 c Butter melted; 1 tb Baking Powder; 1 c Light sour cream

Find the most delicious recipes here

INGREDIENTS

1/2 c All-purpose flour
2 ts Chili powder
1 ts Salt
1 c Shredded sharp Cheddar
1 12 ounces wh kernel corn;
2 Eggs
1/2 c Green Onions ; Sliced
1/2 c Slivered almonds; toasted *
1/4 ts Red pepper flakes; or more
1 1/2 c Yellow cornmeal
1/4 c Butter ; melted
1 tb Baking Powder
1 c Light sour cream

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder, chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs and butter to blend thoroughly; mix into cornmeal mixture just to moisten. Mix in remaining ingredients just to blend thoroughly. Spoon into muffin cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick inserted into centers comes out clean and muffins are springy to touch. Cool in pan 5 to 10 minutes. Serve warm or at room temperature. Servings: 12 muffins * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998

NOTES

Alert editor

Chili Almond Corn Muffins

1/2 c All-purpose flour
2 ts Chili powder
1 ts Salt
1 c Shredded sharp Cheddar
1 12 ounces wh kernel corn;
2 Eggs
1/2 c Green Onions Sliced
1/2 c Slivered almonds; toasted *
1/4 ts Red pepper flakes; or more
1 1/2 c Yellow cornmeal
1/4 c Butter melted
1 tb Baking Powder
1 c Light sour cream

Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with  vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder,  chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs  and butter to blend thoroughly; mix into cornmeal mixture just to moisten.  Mix in remaining ingredients just to blend thoroughly. Spoon into muffin  cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick  inserted into centers comes out clean and muffins are springy to touch.  Cool in pan 5 to 10 minutes. Serve warm or at room temperature.    Servings: 12 muffins    * To toast almonds, spread in an ungreased baking pan. Place in 350 degree  oven and bake 5 to 10 minutes or until almonds are light brown; stir once  or twice to assure even browning. Note that almonds will continue to brown  slightly after removing from oven.    See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap    Recipe by: Almond Board of California    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (103g)
Recipe Makes: 12 Servings

Calories: 261
Calories from Fat: 128 (49%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.1g
Cholesterol 202.8mg		62 %
Sodium 320.2mg		11 %
Potassium 159.8mg		4 %
Total Carbohydrate 22.3g		7 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 21g
Protein 11g		16 %
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.

About Our Nutrition Facts

Calories per serving: 261

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe