Mexicali Pepper Muffins Recipe

Name: Mexicali Pepper Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup flour; 2 tablespoons sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon chili powder; ½ teaspoon basil; ¼ cup green pepper, finely chopped; ¼ cup yellow pepper, finely chopped; ¼ cup red pepper, finely chopped; ¼ cup corn; ¼ cup butter; 1 cup milk; 2 eggs

Servings: persons

1 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon basil
¼ cup green pepper, finely chopped
¼ cup yellow pepper, finely chopped
¼ cup red pepper, finely chopped
¼ cup corn
¼ cup butter
1 cup milk
2 eggs

1
Stir together cornmeal, flour, sugar, baking powder, salt and seasonings in a large bowl and set aside.
2
Saute peppers and corn in butter in a skillet for 3 to 4 minutes.
3
Beat together milk and eggs and stir pepper/corn mixture into this milk mixture.
4
Combine this mixture with the flour mixture.
5
Stir until just combined.
6
Pour into greased muffin cups.
7
Bake at 400 degrees for 15 to 20 minutes or until golden.

431

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 14 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and more.

Yes, Mexicali Pepper 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.

Mexicali Pepper Muffins

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