Chipotle Corn Muffins

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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.

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Steps

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Pre-heat oven to 425 degrees.

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Spray muffin tins lightly with oil.

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Mix together baking soda , baking powder , salt , and cornmeal in a small bowl.

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In a separate bowl , beat the eggs with yogurt.

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Stir in the chipotles& cheese.

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Then gently stir the egg mix into the cornmeal mix just until combined.

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Fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

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Ingredients

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baking soda, baking powder, salt, yellow cornmeal, eggs, plain yogurt, oil, chipotle chiles in adobo, cheddar cheese