Chipotle-Cheese Mini Muffins Recipe

Name: Chipotle-Cheese Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 ½ cups all-purpose flour; 1 cup yellow cornmeal; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon salt; 1 ¼ cups low-fat buttermilk; 3 tablespoons canola oil; ½ cup shredded low-fat cheddar cheese; 3 canned chipotle chiles, rinsed of adobo sauce,chopped fine; non-stick canola cooking spray

Servings: persons

2 tablespoons sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups low-fat buttermilk
3 tablespoons canola oil
½ cup shredded low-fat cheddar cheese
3 canned chipotle chiles, rinsed of adobo sauce,chopped fine
non-stick canola cooking spray

1
Preheat oven to 375 degrees.
2
Spray mini-muffin pans with non-stick canola spray.
3
Sift together dry ingredients.
4
Stir in buttermilk and oil until just blended.
5
Do not overstir.
6
Fold in cheese and chipotle chilies.
7
Fill muffins cups.
8
Bake at 375 degrees for 15-20 minutes.
9
Best if served warm; can be reheated.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sugar, 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 1 teaspoon baking soda, and more.

Yes, Chipotle-Cheese Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chipotle-Cheese Mini Muffins

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