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Ingredientes
- 1 c. Buttermilk
- 1/4 c. Firmly packed brown sugar
- 1/4 c. Lowfat sour cream
- 1 x Egg
- 1/4 c. Vegetable oil
- 3/4 c. Cornmeal, blue or possibly yellow, medium-grind
- 1Â 1/4 c. Unbleached white flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 Tbsp. Pure grnd chili pwdr, such as Ancho or possibly Chipotle
- 1/3 c. Finely minced green onion, with tops
- 1/4 c. Grated red onion
- 3/4 c. Grated Monterey Jack cheese
- 1/2 c. Minced fresh cilantro
Direcciones
- Preheat the oven to 400F. Oil a standard 12-c. muffin tin (or possibly two 6-c. tins).
- In a large bowl, beat together the buttermilk, brown sugar, lowfat sour cream, egg and oil till well blended.
- In a medium-sized bowl, stir together the cornmeal, flour, baking pwdr, baking soda, salt and chili pwdr.
- Gradually add in the flour mix to the buttermilk mix, stirring till blended. Mix in the green onion, red onion, cheese and cilantro.
- Divide the batter among the muffin c., filling each one three-fourths full.
- Bake for approximately 15 min, or possibly till browned and hard to the touch.
- Let cold in the pan briefly, then turn out of the pan. Serve hot.
- Makes 12muffins.
- Notes: Makes 5 to 6 pints. "Moist and flavorful. Serve with chorizo,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 194 | |
| Calories from Fat 76 | 39% |
| Total Fat 8.56g | 11% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 25mg | 8% |
| Sodium 389mg | 16% |
| Potassium 103mg | 3% |
| Total Carbs 24.18g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.15g | 4% |
| Protein 5.21g | 8% |
