Tex Mex Corn Muffins
Adapted from Strive for Five.
Yield: 12 muffins
Ingredients
1 Cup (250 mL) All-purpose flour
1 Cup (250 mL) Cornmeal
4 tsp (20 mL) Baking powder
⅔ Cup (160 mL) Kernel corn
½ tsp (3 mL) Salt
Pinch cayenne pepper, ground
⅓ Cup (80 mL) Canola oil
1 Tbsp (15 mL) Red pepper, finely chopped
1 Tbsp (15 mL) Green onion, finely chopped
2 Eggs, beaten
1 Cup (250 mL) Milk
1 Cup (115 mL) Cheddar cheese, grated
Directions
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, 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. Serve as a snack, or as a side with chili or any other soup or salad.
