Mexican Corn Muffins

Savory Mexican-inspired corn muffins with pepper jack cheese mixed in.

Time for the Surprise Recipe Swap! Each month, we're given another blog to choose a recipe to try. This month, I got Gluten Free with Judee, and I chose this recipe. We like Mexican flavors around here, and we also like corn muffins, so why not combine the two? Sounds like a perfect plan to me! In fact, I decided to up the flavor a bit and throw in some taco seasoning too. We both really enjoyed the flavor of these corn muffins - the spicy cheese, taco seasoning, and corn flour base really went well together. While making these Mexican corn muffins, I became a bit unsure since the batter seemed a bit liquidy, but once it's baked, everything worked out. :) I also dislike shredding cheese, so for this recipe, I just cut it into small strips. And one last thing before the recipe - make sure you grease your pan VERY well!

What's your favorite corn muffin flavor?

Mexican Corn Muffins

by CJ Huang

Savory Mexican-inspired corn muffins with pepper jack cheese mixed in.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 muffins

Materials:

Mass	Weight	Volume	Number	Material	Notes
	2 ounces	1/2 cup		pepper jack, shredded
240 grams		2 cups		corn flour
			2	eggs
		1 cup		milk
		1 teaspoon		baking powder
		1 teaspoon		baking soda
		4 tablespoons		butter
		1 tablespoon		taco seasoning

Methods:

1. Gather all materials.
2. Form the Dry team by combining taco seasoning, corn flour, baking soda, and baking powder.
3. Cut in butter.
4. Stir in remaining materials.
5. Pour into a very well greased muffin tin, and bake at 350F for 20 minutes.

Methods with Images:

	1. Gather all materials.
	2. Form the Dry team by combining taco seasoning, corn flour, baking soda, and baking powder.
	3. Cut in butter.
	4. Stir in remaining materials.
	5. Pour into a very well greased muffin tin, and bake at 350F for 20 minutes.