| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Main dish, Muffins, New mexico, Santa fe sc | 18 | Servings | |
INGREDIENTS
| 3/4 | c | Butter, softened |
| 1/2 | c | Sugar |
| 5 | Eggs | |
| 1/2 | c | Milk |
| 1 | c | Corn |
| 1 | c | Monterey Jack cheese, grated |
| 1 | c | Cheddar cheese, grated |
| 3/4 | c | Green chile, diced roasted |
| or- | ||
| 1/4 | c | Minced roasted jalapeno |
| 1 | c | All-purpose flour |
| 1 | c | Blue cornmeal |
| 2 | t | Baking powder |
| 1 | t | Salt |
INSTRUCTIONS
Preheat oven to 375F. Grease muffin tin well, or arrange paper muffin liners. Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until combined well. Add the corn, cheeses, jalapeno or green chile, and combine well. It will look gloppy. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend together. Pour into muffin tins and bake until just firm, about 25 minutes. Serve warm with butter. Notes: To make a more savory muffin, decrease the amount of sugar to 2-3 Tbsp and add 2-3 Tbsps chile powder and leave out the green chiles. Or, in place of the green chiles, add 1/2 Cup minced onion and 2 cloves minced garlic, both sauteed in butter until soft. These are not high puffy muffins; they're dense and rich. The 2 tsp of baking powder worked fine in Santa Fe, which is at a high altitude. The instructor said that she'd made these muffins in lower elevations without adjusting the recipe, but if it's a big concern, you can decrease the amount of flour and cornmeal by about a Tbsp each to compensate. From: gretl_collins@AGCS.CAS.PSU.EDU (Gretl Collins) formatted for Mastercook by Brenda Adams and posted mc-recipe 10/12/96 Traditional Foods of New Mexico, from the Santa Fe School of Cooking, Santa Fe, NM (505) 983-4511. Web: http://www.intac.com/~avalon/SANTAFE8.HTML Recipe By : Santa Fe School of Cooking Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:08:56 -0400 From: ADAMSFMLE@aol.com NOTES : Makes 1 1/2 to 2 dozen
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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 84.7mg
Sodium: 280.8mg
Potassium: 50mg
Carbohydrates: 18g
Fiber: <1g
Sugar: 6g
Protein: 5.9g