Southwest Roasted Corn Mini Muffins
Here's a quick little treat you don't see everyday. I love these mini corn muffins. They are light and super flavorful - what's not to love?
Roasted Southwest Corn Muffins
Makes 12 mini muffins
1/2 c. corn meal
2/3 c. all purpose flour
1/4 c. frozen (thawed) or fresh corn kernels
1/4 c. bell pepper, diced
2 T. sugar
1 T. baking powder
1/4 t. salt
2 T. vegetable oil
1/3 c. milk
Preheat the oven to 400 and place fresh or frozen corn on a sheet pan lined with a silpat. I usually dice up some bell pepper and toss that in, too. Roast until the corn and peppers get some color on them - about 15 to 20 minutes Meanwhile, assemble the dry ingredients in a bowl and whisk them well. Combine the wet ingredients in a different bowl. Pour the wet into the dry stirring gently and leaving some lumps. (Do not overmix or your muffins will be hockey pucks.) Let the batter rest while the corn roasts.
When the roasted corn is toasty, move it to different pan to cool for about 10 minutes. Mix the corn and peppers into the batter with just a few strokes. (Unless you really love hockey.) Portion into mini muffins cups which have been greased only on the bottoms. Bake for 15 to 20 minutes.
Sometimes I add cheese to these. Yum. (And, for you Southerners, let's just pretend I called this recipe corn cake - considering it has sugar, right?)
So, tell me...
What is your favorite way to make corn muffins?