chipotle corn muffins
30 mins (prep 20, cooking 10)
11 ingredients
6-24 servings
My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.

Categories:  quick-breads , muffins , peppers , <-30-mins , north-american , mexican , number-of-servings , breads , vegetable , time-to-make ,
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Serving Size (35.62 g)
Servings 6
Amount per Serving
Calories 142.69 Calories from Fat 65.52
% Daily Value *
Total Fat 7.28g 67.23%
Saturated Fat 2.56g 76.88%
Trans Fat 0.0g %
Cholesterol 10.35mg 20.7%
Sodium 472.41mg 118.1%
Total Carbohydrate 15.92g 31.84%
Dietary Fiber 1.49 g 35.65%
Sugars 0.18 g %
Protein 4.11g 49.27%
Vitamin A 142.29IU% Vitamin C 0.0mg%
Calcium 106.27mg% Iron 0.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain yogurt, dried chipotle chiles