Recipes

Mini Double Corn Muffins

Courtesy of: Manitoba Egg Farmers www.eggs.mb.ca/

Serves:
36
Prep Time:
5 min
Cook Time:
12 min

Ingredients

Nutrition Facts
  • 1 1/2 cups (375 mL) all-purpose flour
  • 3/4 cup (175 mL) cornmeal
  • 1/4 cup (60 mL) sugar
  • 1 tbsp (15 mL) chili powder
  • Dash salt
  • 1/2 tsp (2.5 mL) baking soda
  • 1/4 tsp (1.25 mL) dried crushed chilies (optional)
  • 3 eggs
  • 2/3 cup (170 mL) buttermilk
  • 2 tbsp (30 mL) canola oil
  • 1 cup (250 mL) frozen corn kernels (defrosted and drained) or 1 cob corn, grilled*
  • 1/4 cup (60 mL) red pepper, chopped
  • 1/4 cup (60 mL) green pepper, chopped

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, mix together flour, cornmeal, sugar, chili powder, salt, baking soda, and crushed chilies.
  2. In a small bowl, mix together eggs, buttermilk, and oil; add corn and chopped peppers. Stir into flour mixture, mixing just enough to moisten all dry ingredients.
  3. Spoon the batter into 36 paper-lined or nonstick mini muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and a toothpick inserted into the centre comes out clean. Serve warm. Makes 36 mini muffins.

Notes

*For grilled corn:

• Remove husks and brush corn with canola oil

• Grill on medium heat, turning occasionally