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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana. Ingredients:
1-1/2 cups yellow cornmeal |
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon ground cumin |
2 eggs |
1 cup fat-free milk |
3 tablespoons butter, melted |
2 tablespoons minced fresh cilantro |
1 can (8-3/4 ounces) whole kernel corn, drained |
1/2 cup chopped sweet red pepper |
1/2 cup chopped seeded jalapeno peppers |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
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