Ingredients:
1 1/2 Cups sifted cake flour
1/2 Cup yellow cornmeal
1 Tablespoon baking powder
2/3 Cup water
3 Large eggs
1/3 Cup vegetable oil
1/4 Cup chopped fresh cilantro
2 Serrano chilies-seeded and minced
3 Tablespoon brown sugar
1 Teaspoon salt
Preheat oven to 350’F. Butter (8) 2/3 custard cups. Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl. whisk remaining ingredients in large bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until a tester inserted in center of muffin comes out clean, about 15 minutes. Cool slightly-turn muffins out. Serve warm or at room temperature. I use muffin tins a lot and reduce baking time slightly. I also use more cornmeal and less flour. I have also used jalapeno peppers. Yield: 8 large or 12 small muffins.
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This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.