Chile-Cheese-Corn Muffins - Darn good. From Rachaelraymag.com
Makes 6. Prep. 15 Min. Bake 25
2 1/3 Cups flour
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
Â½ teaspoon cayenne pepper
Â¾ cup frozen corn, thawed.
One 4-ounce can diced mild green chiles, drained.
Â½ cup plus 1 tablespoon grated parmesan cheese.
1 cup milk
Â½ cup mayonnaise
1. Preheat oven to 425 degrees. In a large bowl whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and Â½ cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 6 cup jumbo muffin pan.
2. Bake for 15 minutes, then sprinkle with the remaining tablespoon cheese. Bake until golden-brown, about 10 minutes more.