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Spicy Corn Muffins

Spicy Corn Muffins

  • Prep

  • Ready In

Silk(R)

Zesty adobo chilies and corn make these muffins a party standout.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees. Spray or grease a 12-cup muffin pan. Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl. In a separate bowl, whisk together Pure Almond, egg, oil and honey.
  2. Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not over-mix. Remove chilies from can and chop, reserving sauce for another use. Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes until golden brown. Serve warm or cold.
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Reviews

AlaskaJulie
17
2/8/2011

These turned out great! Moist and flavorful! I used a 9x9 baking pan instead of muffin tins. This goes great with a hearty winter soup like Creamy Tomato Basil Soup or Potato Bacon Soup.

mommyluvs2cook
8
3/29/2011

These were very yummy! I was a little skeptical of using the almond milk since I've never had it before, but I did and it was good! The chilis gave these a great flavor and a nice spicy kick! I did use a can of creamed corn instead of corn kernels though. Great muffins!

alexg4
5
4/4/2011

i like to try this recipe but then where can i buy silk pure almond original?is there any substitute for it?is it some kind of oil or flavoring?pls help me.thanks