Corn muffins are my kids favorite. Since they and we get enough sugar in other ways, I try to do the savory corn muffins more often. These are delicious and can be frozen up to a month. Just take it out and pop it into microwave and they are fresh as out of oven.
Prep Time: 20 min | Cooking Time: 5 min | Baking Time: 30 mins | Makes : 12 to 14 muffins
Serving: 1 Muffin | Calories: 182 | Carbs: 26 | Fat: 5 | Protein: 7 | Sugar: 4 | Sodium: 151
Inspired from here
Olive Oil - 1 tsp.
Cream Style Sweet Corn - 1 Can
Onion - 1/2 Cup Diced
Red Bell Pepper - 1/2 Cup diced
Broccoli - 1/2 Cup Diced
Salt - 1/2 tsp.
Jalapeno Peppers - 2 finely chopped
Red Chili Powder - 1/2 tsp.
Corn Meal - 2 Cups * I used coarse stone ground
Multi-grain Flour - 1 Cup
Eggs - 2 large
Baking Powder - 2 tsp.
Baking Soda - 1/2 tsp.
Shredded Cheese Mix - 1 Cup
Dried Thyme - 1 tsp.
Dried Rosemary - 1 tsp.
Thick Greek Style Yogurt - 1 Cup
Buttermilk - 1/2 Cup
Method of Preparation:
~ Saute all the vegetables in a tsp of oil. Add the the corn and salt. Let it cool.
~ Pre-heat the oven to 400 deg Centigrade.
~ In a small bowl mix together, corn meal, flour, baking powder, baking soda, thyme and rosemary.
~ Gently stir in the shredded cheese.
~ In a large bowl whisk eggs, add yogurt and mix them. Now add cooled mixed vegetables.
~ Add in dry ingredients in batches alternating with buttermilk, ending with dry ingredients.
~ Spray 12-hole muffin pan. Fill up until little below the rim.
~ Bake for 30 mins or until the toothpick inserted comes out clean.
~ Serve it with ketchup or a hot sauce.
Note: You can use any vegetables of your choice. Some of them that turn out really good are mushrooms, Fresh Corn, beans, any kind of green vegetables like spinach or kale,
Pizza Muffin Bread
Disclaimer: Nutrition fact is based on ingredients that I have used and is an approximate. It is calculated using Recipe Nutrition Calculator from a health website.
Sending this to Vardhini's Bake Fest event @With A Spin