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Ingredientes
- Crisco® no-stick vegetable cooking spray
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoon sugar
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup Crisco® corn oil
- 2 egg , beaten
- 1 can (4 ounces) chopped green chiles , drained or 2 fresh jalapeño peppers, seeded and finely chopped
- 3/4 cup shredded Cheddar cheese
Direcciones
- Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
- Stir the flour, cornmeal, sugar, baking powder and salt in a large bowl. Beat the buttermilk, oil, eggs and chiles in a medium bowl with a fork or whisk. Add the buttermilk mixture to the flour mixture and stir just until combined. Stir in the cheese. Spoon the batter into the muffin-pan cups.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 107 | 49% |
| Total Fat 12.15g | 15% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 2.86g | |
| Cholesterol 39mg | 13% |
| Sodium 507mg | 21% |
| Potassium 85mg | 2% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.42g | 2% |
| Protein 5.44g | 9% |
