This recipe is from a muffin cookbook I stumbled upon a long time ago; I think my sister got it as a present. I really can’t remember. The cookbook is appropriately named ‘Muffins’. When I first started to get interested in nutrition, these recipes were a staple for me; full of healthy ingredients like dried fruit, nuts, seeds, wheat germ, oat bran, wheat bran and the like.
I used to try out a couple of different recipes at a time with my dad as a co-taste-testing guinea pig. I ate them for breakfast, snacks or part of a meal that might be paired with yogurt and fruit. I’ve recently re-discovered the banana muffin recipe and have been on a banana muffin & peanut butter kick.
Mexican Corn Muffins
- 1 cup 250ml cornmeal
- 1 cup 250ml all-purpose flour
- 1 Tbsp 15ml baking powder
- 1 tsp 5ml salt
- 1/2 tsp 2.5ml baking soda
- 1/2 tsp 2.5ml sugar
- 1 medium onion
- 2 red chili peppers dried are fine
- 1/2 sweet green pepper
- 2 eggs
- 1 cup 250ml buttermilk
- 1/2 cup 125ml avocado oil
- 1 cup 250ml grated sharp cheddar
- 1 cup 250ml canned cream-style corn
In a large bowl, mix cornmeal, flour, baking powder, salt, baking soda & sugar.
In a blender or food processor, puree onion, peppers, eggs & buttermilk.
Pour into dry mixture together with oil, cheese & corn.
Stir until blended.
Fill muffin cups and bake.
Source: Muffins. A cookbook. Joan Bidinosti & Marily Wearring.
Photo credit: Tamasin Noyes