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!
Yield: 12 muffins
|2 ounces||1/2 cup||pepper jack, shredded|
|240 grams||2 cups||corn flour|
|1 teaspoon||baking powder|
|1 teaspoon||baking soda|
|1 tablespoon||taco seasoning|
- Gather all materials.
- Form the Dry team by combining taco seasoning, corn flour, baking soda, and baking powder.
- Cut in butter.
- Stir in remaining materials.
- 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.|