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Cactus Corn Muffins

Source: Taste of Home
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Rating: 1   Reviews: 1 See Reviews
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  About 1-1/2 Dozen
Sweet yet savory, cheesy muffins can be made in cute cactus or regular muffin cups. They make perfect sides to breakfast or dinner.
1/2 cup butter or margarine, softened
1/2 cup sugar
5 eggs
1 cup buttermilk
1 can (4 ounces) chopped green chilies, drained
1 1/4 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole kernel corn
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded monterey jack cheese
Cactus Corn Muffins Recipe at
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well.

Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.

Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Bunny Reviewed: 06/14/2013
The name of this recipe is VERY misleading. WHERE is the cactus???? The addition of nopalitos along with the chopped green chilis would be very good and make the name an honest representation of the muffins.
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