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
- Calories
- 53
- Fat
- 1.5 g
- Saturated Fat
- 0.2 g
- Trans Fat
- 0 g
- Sodium
- 34 mg
- Sugars
- 2 g
- Protein
- 2 g
- Fibre
- 1 g
- Carbohydrate
- 9 g
- 1 1/2 cups ( 375 mL ) all-purpose flour
- ¾ cup ( 175 mL ) cornmeal
- ¼ cup ( 60 mL ) sugar
- 1 tbsp ( 15 mL ) chili powder
- Dash salt
- ½ tsp ( 2.5 mL ) baking soda
- ¼ tsp ( 1.25 mL ) dried crushed chilies (optional)
- 3 eggs
- ⅔ 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*
- ¼ cup ( 60 mL ) red pepper, chopped
- ¼ cup ( 60 mL ) green pepper, chopped
Instructions
-
Preheat oven to 375°F (190°C). In a large bowl, mix together flour, cornmeal, sugar, chili powder, salt, baking soda, and crushed chilies.
-
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.
-
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