Salsa Corn Muffins

by admin on March 12, 2010

1 cup all-purpose flour
½ cup fresh or frozen and thawed corn kernels
1 cup yellow cornmeal
3 tablespoons diced canned green chilies
2 teaspoons baking powder
¼ cup sugar
½ teaspoon baking soda
2/3 cup mild, medium, or hot prepared salsa
½ teaspoon salt
2 large egg whites, lightly beaten
1 teaspoon corn oil
4 tablespoons unsalted butter, melted or corn oil
¼ cup finely chopped red onion
¼ cup finely diced red bell pepper

Heat oven to 400 degrees. Lightly grease 12 regular-sized muffin cups or coat with nonstick spray.

In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

Heat the corn oil in a heavy nonstick skillet over medium heat, and add the onion and pepper. Cook the onions and peppers for 2 minutes, stirring, until the pepper is crisp-tender. Remove from heat.

In another bowl mix the corn, chilies, sugar, salsa, egg whites, and butter. Add the peppers and onions.

Add the salsa mixture to the flour mixture and stir just until blended; the mixture will be lumpy. Spoon the batter into the muffin cups, dividing the batter evenly. Bake for 20 to 25 minutes, until a wooden skewer inserted in the center of a muffin comes out clean. Cool for 5 minutes, remove from the tins and serve warm.

Note: She used mini-muffin sized muffin cups and reduced baking time to 15 minutes; made 30 mini muffins.

These went great with a chicken enchilada casserole; I think they’d go well with chili or whatever!

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