Wednesday, January 2, 2013

Tex-Mex Pumpkin Corn Muffins

I just love the taste of these muffins with a good chili or and any kind of stew. These are a great addition to  any hearty meal. The pumpkin keeps them moist and the peppers give these a little kick!



1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
2 eggs
1 cups solid pack pumpkin
1 cup milk
2 tablespoons vegetable oil
1 (4-ounce) can chopped green chilies
3/4 cup grated Cheddar cheese

Heat oven to 400 degrees. Blend together cornmeal flour, sugar, baking powder, salt and chili powder. Set aside. In a bowl beat the eggs. Mix in the pumpkin, milk, oil and peppers. Stir in the liquid to the dry ingredients and mix until just blended evenly.
Spoon batter into 18 well-greased muffin cups. Sprinkle with cheese bake until tooth pick comes out clean.  Around 25 minutes.

Try these Chili and Soup recipes that go so well with these!

Three Bean Garlic Chili
Chili Mac
White Chicken Chili
Lamb Chili with Burgundy Wine
Southwest Chicken Soup
Crockpot Turkey Chili



6 comments:

Federica said...

What a tasty idea for savory muffins. I love cornmeal :)
Bye, have a great day

Belinda said...

Or suppose...just eat them by themselves!

Greg said...

I wish I had this recipe last week when I made chili and cornbread for 35 people.

Claudia said...

So, it is breakfast time here in MN and you have me dreaming of these corn muffiins - and the chili!

Rosemary said...

One complaint I get from Mr. Rosemary once in a while is that my corn muffins are dry. Bet the pumpkin would indeed fix that! Thanks, Claudia!

Paola Bacci said...

Veramente deliziosi!!!! Bravissima!!! Tanti auguri di buon anno!!!