Mexican Muffins Food

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MEXICAN CORN MUFFINS



Mexican Corn Muffins image

These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.

Provided by angie_pangie

Categories     Quick Breads

Time 32m

Yield 18 Muffins

Number Of Ingredients 8

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
  • Mix all ingredients together, blending well.
  • Pour into muffin pan (liners) and fill about 1/2 full.
  • Bake for 22-28 minutes.

Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3

MEXICAN MUFFINS



Mexican Muffins image

Make and share this Mexican Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 30m

Yield 10 muffins

Number Of Ingredients 8

1 cup milk
1/4 cup butter, melted
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup chopped fresh cilantro

Steps:

  • Preheat oven to 400°; grease muffin tin.
  • In a bowl, whisk the milk, butter, and eggs together.
  • In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
  • Spoon batter into prepared muffin tin, filling cups to the top.
  • Bake about 15 minutes or until pick comes out clean and dry.

Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 3.8, Cholesterol 57.9, Sodium 249.1, Carbohydrate 20.7, Fiber 0.7, Sugar 0.2, Protein 4.8

MEXICAN CHOCOLATE MUFFINS



Mexican Chocolate Muffins image

Make and share this Mexican Chocolate Muffins recipe from Food.com.

Provided by princess buttercup

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 15

3/4 cup cooked lentils (see note)
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt (omit if using canned lentils)
1 teaspoon cinnamon
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/4 cup flour
1 teaspoon vanilla extract
2 eggs
1/2 cup cooking oil
1/2 cup chocolate chips
1/2 chopped walnuts
1/4 cup confectioners' sugar

Steps:

  • Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
  • Mash lentils with a fork in mixing bowl.
  • Add eggs, oil, sugars, and vanilla extract to lentils.
  • Mix just to combine.
  • Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
  • Add dry mixture and blend until combined.
  • Fold in chocolate chips and walnuts.
  • Pour into greased muffin tins.
  • Bake at 350 degrees F for 20-25 minutes.
  • Let cool 10-15 minutes for easy turn out.
  • Dust tops with confectioners sugar.

Nutrition Facts : Calories 250.1, Fat 12.3, SaturatedFat 2.8, Cholesterol 31, Sodium 169.1, Carbohydrate 33.6, Fiber 2, Sugar 23.8, Protein 3.5

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