Buttermilk Cornbread Muffins with Chile and Cheese
Moist and with onions, green chiles, and cheese, these muffins can be made a day ahead. They also freeze well. Makes 10 muffins.
Servings: 10 muffins
Calories: 180kcal
Ingredients
- 1 cup white whole wheat flour or all-purpose flour (4 ounces)
- ⅔ cup yellow cornmeal
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 egg , lightly beaten
- 2 tablespoons olive oil
- ¼ cup honey
- 1 cup buttermilk
- 4 ounces (1 small can) diced roasted green chiles, drained
- ½ cup (about 2 ounces) grated cheddar cheese
- ⅓ cup diced red onion
Instructions
- Preheat the oven to 375° F. Line 10 muffin cups with paper cupcake liners or spray generously with cooking spray. To make sure muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
- Whisk the flour, cornmeal, baking powder and salt in a large mixing bowl until you are sure all is evenly disbursed.
- In a separate bowl, whisk the egg, oil, honey and buttermilk. (Measure the oil first and then the honey in the same cup; the oil coating will allow the honey to release without sticking.)
- Stir the wet ingredients into the flour mixture, just enough to combine; avoid overmixing.
- Fold in the green chilies, cheese and onions. Divide into prepared muffin cups. Bake about 20 minutes, until the tops of the muffins spring back when touched with a finger. Cool about 10 minutes, then remove from the pan.
Notes
- I keep dry buttermilk powder in the pantry, so I always have buttermilk on hand. To use the powder instead of fresh buttermilk, add 3 tablespoons dry buttermilk powder to the dry ingredients and 1 cup water to the liquids.
- If you live at altitudes 4500 feet or more above sea level, reduce the baking powder to 1 ½ teaspoons.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 229mg | Potassium: 217mg | Fiber: 2g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 4.3mg | Calcium: 127mg | Iron: 1mg