MEXICAN MUFFINS
Make and share this Mexican Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400°; grease muffin tin.
- In a bowl, whisk the milk, butter, and eggs together.
- In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
- Spoon batter into prepared muffin tin, filling cups to the top.
- Bake about 15 minutes or until pick comes out clean and dry.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 3.8, Cholesterol 57.9, Sodium 249.1, Carbohydrate 20.7, Fiber 0.7, Sugar 0.2, Protein 4.8
MEXICAN POPCORN MUFFINS
For a change from spicy cornbread, these muffins use shredded Mexican cheese and green chiles to give a South of Border taste.
Provided by Room A5A
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Sift flour, measure and sift with baking powder, salt, and sugar.
- Add milk, popped corn, eggs and melted butter.
- Stir in cheese and green chiles.
- Fill well-oiled muffin tins 2/3 full.
- Bake in pre-heated oven (435 F) for 20 minutes.
- Makes 12 regular sized muffins.
MEXICAN CHOCOLATE MUFFINS
Make and share this Mexican Chocolate Muffins recipe from Food.com.
Provided by princess buttercup
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
- Mash lentils with a fork in mixing bowl.
- Add eggs, oil, sugars, and vanilla extract to lentils.
- Mix just to combine.
- Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
- Add dry mixture and blend until combined.
- Fold in chocolate chips and walnuts.
- Pour into greased muffin tins.
- Bake at 350 degrees F for 20-25 minutes.
- Let cool 10-15 minutes for easy turn out.
- Dust tops with confectioners sugar.
Nutrition Facts : Calories 250.1, Fat 12.3, SaturatedFat 2.8, Cholesterol 31, Sodium 169.1, Carbohydrate 33.6, Fiber 2, Sugar 23.8, Protein 3.5
BANANA OATMEAL MINI MUFFINS
Make and share this Banana Oatmeal Mini Muffins recipe from Food.com.
Provided by A.B. Hall
Categories Quick Breads
Time 30m
Yield 4 dozen mini muffins, 48 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray mini muffin tins with non-stick spray (do not use muffin liners, the dough sticks to them too much).
- Combine all dry ingredients in a large bowl.
- In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well.
- Add wet ingredients to dry, stirring gently just until fully moistened.
- Fill each muffin tin with an ever-so-slightly heaping tablespoon of batter.
- Bake 10-12 minutes (11 is best in my oven).
- Alternatives: 8x8 square pan - bake 30-35 minutes until toothpick in the center comes out clean. Loaf pan - bake 50-55 minutes until toothpick in the center comes out clean. Cool thoroughly.
- Read more about www.azcentral.com White Whole Wheat Flour (it's an informative atricle).
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