- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 109.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 146.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.7 g
- Protein: 2.5 g
fresh corn and chipotle corn bread muffinsSubmitted by: LEMONLEMONLEMON
Introductionbased on "Fresh Corn and Scallion Corn Bread" from Appetite for Reduction by Isa Chandra Moskowitz based on "Fresh Corn and Scallion Corn Bread" from Appetite for Reduction by Isa Chandra Moskowitz
2 c. unsweetened almond milk
2 t. apple cider vinegar
2 c. cornmeal
1 c. whole wheat pastry flour
2 t. baking powder
1/2 t. salt
1/4 c. canola oil
1/4 c. honey
1.5 c. frozen corn kernels, thawed
1 chopped chipotle pepper in adobe sauce (use more for spicier bread)
Whisk together milk and vinegar and set aside to curdle.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Whisk honey and oil into milk mixture. Make well in middle of dry mixture and add wet mixture. Mix until just combined. Fold in corn and chopped chipotles.
Pour batter into greased muffin tin. You could use baking cups, but they seem to stick. Makes 18 regular muffins.
I think these would be better without the corn kernels; next time I will leave them out.
Number of Servings: 18
Recipe submitted by SparkPeople user LEMONLEMONLEMON.