MEXICAN CORNBREAD MUFFINS, SUPER MOIST
Steps:
- Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.
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Katelyn Pelser
[email protected]These muffins were a waste of time and ingredients.
Danain Khan
[email protected]I'll probably make these again, but I'll try a different recipe next time.
shamsur Rehman
[email protected]Not my favorite cornbread recipe, but it wasn't bad.
Mohamad Eez
[email protected]These muffins were okay, but I've had better.
Sujal Pm
[email protected]Meh.
Mahr Music
[email protected]These muffins were a disappointment. They were dry and crumbly, and they didn't have much flavor.
Shoaib Ahmed
[email protected]These were a bit too dry for my taste, but I think I might have overcooked them. I'll try them again and see if I can get them right.
hayatullah haidari
[email protected]I'm not a big fan of cornbread, but these muffins were actually really good. They were moist and flavorful, and I loved the crispy edges.
Ash Dino
[email protected]These muffins are so easy to make, and they're always a hit. I love that I can make them ahead of time and freeze them for later.
ANOINTING
[email protected]I was looking for a cornbread recipe that was a little different from the usual, and these muffins fit the bill. They were moist and flavorful, and I loved the addition of the cotija cheese.
Henok Gebremichael
[email protected]These were delicious! I added a bit of chopped jalapeno to give them a little kick, and they were perfect.
Finn Williamson
[email protected]I've made these muffins several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
M Ibrahim
[email protected]These cornbread muffins were a hit at my party! They were so moist and flavorful, and the perfect addition to my Mexican-themed menu.