fresh corn and chipotle corn bread muffins
- Number of Servings: 18
Ingredients
2 c. unsweetened almond milk2 t. apple cider vinegar2 c. cornmeal1 c. whole wheat pastry flour2 t. baking powder1/2 t. salt1/4 c. canola oil1/4 c. honey1.5 c. frozen corn kernels, thawed1 chopped chipotle pepper in adobe sauce (use more for spicier bread)
Preheat oven to 350.
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.
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.
Nutritional Info 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
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