Recipe: Chipotle Corn Bread Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow corn meal
- 1 1/2 tablespoons chipotle chile, ground
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon Chef Paul Prudhomme’s Pork & Veal Magic
- 3/4 cup apple juice
- 2 cups corn kernels
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup freshly grated Romano cheese
Instructions
- Heat oven to 400°F. Spray 8 cups of large muffin tin with vegetable oil cooking spray or place paper liner in each cup.
- In large bowl, mix together flour, corn meal, chipotle, baking powder, sugar, baking soda and Pork & Veal Magic. Stir in apple juice, corn, eggs, butter and cheese and blend just until dry ingredients are moistened; do not overblend. Spoon batter into cups and bake just until muffins are lightly browned, about 20 minutes. Remove from oven; serve warm.
Number of servings (yield): 8
Recipe and Photo Courtesy of Chef Paul Prudhomme’s Magic Seasoning Blends®
