Tex Mex Corn Muffins
Adapted from Strive for Five.
Yield: 12 muffins
1 cup/250mL All-purpose flour
1 cup/250mL Cornmeal
4 tsp/20mL Baking powder
2/3 cup160mL Kernel corn
1/2 tsp/3mL Salt
Pinch Cayenne pepper, ground
1/3 cup/80mL Canola oil
1 tbsp/15mL Red pepper, finely chopped
1 tbsp/15mL Green onion, finely chopped
2 Eggs, beaten
1 cup/250mL Skim milk 240 mL
4 oz/114mL Light cheddar cheese, grated
- In a large bowl, mix the flour, cornmeal, baking powder, kernel corn, salt and cayenne pepper.
- Heat 1 tsp of oil; heat in frying pan over medium heat. Add the red pepper and green onion; sauté until soft. Add into dry ingredients.
- Mix the eggs, grated cheese, skim milk, and remaining oil together. Add to other ingredients and mix until blended or until the dry ingredients have been moistened.
- Bake for 20-30 minutes, until lightly browned and a toothpick inserted into the centre comes out clean.
These tasty muffins go well on their own or as a side with chili or any other soup or salad. The combination of Mexican flavours such as cayenne pepper, sautéed red peppers, and green onions is a popular flavour for teenagers. If you are wishing to serve these muffins to younger children, you can create a milder version of these muffins by eliminating the cayenne pepper.