Sunday, September 25, 2011

Quick Cornmeal Corn Muffins

Perfect to accompany crockpot chili, these are more savory than sweet. I like them because they are quick and simple.
Quick Cornmeal Corn Muffins
1 and 1/2 cups (freshly ground) whole wheat flour
1 and 1/2 cups yellow cornmeal
1/4 cup sweetener (I used cane sugar)
4 tsp. baking powder
1 tsp. salt
1 and 1/3 cup of milk
2 eggs, lightly beaten
4 Tbl. oil (coconut or olive)
1 cup whole-kernel corn
Optional: ground flax seed, small can of chopped green chiles

1. Preheat oven to 400 degrees. Prepare muffin pans with liners or by lightly spraying with oil.

2. Combine flour and next four ingredients (dry) in a large bowl, making a well in the center of the mixture. Combine milk, oil, and eggs in a separate bowl; add to flour mixture, stirring just until moist. Gently stir in corn and chiles, if desired.

3. Spoon batter evenly into 24 muffins. Bake at 400 degrees for 15-20 minutes, or until muffins are golden brown and cooked through. Remove from pans and serve warm.

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