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.