Love corn muffins? Have leftover tortilla chips and beer? Make these! I devised these corn muffins after hosting a Sunday football party when I had a bunch of leftover tortilla chips and cheap beer I didn’t want to drink. Let me tell you though, this was one of my best recipe experiments. The chips add some extra flavor and the yeast in the beer makes them extra light and fluffy. Once you’ve tried these there is no going back to basic corn muffins!
Tortilla Chip Corn Muffins
Ingredients
- 1 Cup finely crushed tortilla chips
- 1 Cup flour
- ¼ Cup sugar
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- 1 Egg
- ¼ Cup canola oil
- ½ Cup milk
- ½ Cup Beer
Instructions
- Preheat your oven to 400 degrees and grease a mini muffin pan
- Using a food processor finely crush your tortilla chips until they are the consistency of cornmeal. If you don’t have a food processor you can also crush the chips by hand, just make sure they are very fine.
- In a large bowl, mix together the finely crushed tortilla chips, flour, sugar, baking powder and salt.
- Scramble your egg and then add to the flour mixture along with the beer, oil and milk
- Stir to combine
- Spoon batter into prepared muffin cups
- Bake for 12 to 15 minutes until a toothpick comes out clean
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
