Chipotle Corn Muffins - cooking recipe

Ingredients

1/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
3/4 cup plain yogurt
4 teaspoons oil
3 chipotle chiles in adobo, drained & minced or 3 dried chipotle chiles, that have bee rehydrated in hot water
1/4 cup cheddar cheese

Preparation

Pre-heat oven to 425 degrees.
Spray muffin tins lightly with oil.
Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
In a separate bowl, beat the eggs with yogurt.
Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.