Tuesday, October 1, 2013

Black Bean and Cheese Cornbread Muffins

1 cup cornmeal
1 cup flour
2/3 cup white sugar
2 eggs
1/4 cup buttermilk
1 can of stewed tomatoes drained
1 can of black bean drained
1 cup of cheese
1/2 tsp baking soda
1/2 tsp salt
1/2 chipotle pepper flakes
1//2 tsp garlic powder

Combine dry ingredients. In a large bowl mix beat eggs and add the buttermilk, add the dry mixture and mix well. Add the remaining ingredients and combine well. Cook in nonstick muffin tins at 350 for 15 minutes or until the muffins are cooked completely.

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