Recipes - Kickin' Corn Muffins

Kickin' Corn Muffins

- submitted by Tina Owen

Ingredients

• 3/4 - 1 cup frozen or fresh corn
• 1 1/4 cups flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1 1/4 cups cornmeal
• 1 small onion, peeled and chopped
• 1/2 red pepper, deseeded and chopped
• 1/2 tsp. Mexican seasoning
• 2 eggs, beaten
• 1 cup milk
• 1/2 cup vegetable oil
• 1 cup grated sharp cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cook corn in boiling water for a few minutes; drain and allow to cool.
3. Sift flour, baking powder, salt, sugar, and baking soda into a large bowl. Stir in cornmeal.
4. Put onion, pepper, Mexican seasoning, eggs, and milk into blender; process until mixture becomes a rough puree.
5. Add blended ingredients to the dry, along with the cheese, oil, and corn. Stir until all ingredients are mixed.
6. Spoon mixture into small, greased muffin tins, filling to 3/4 full.
7. Bake for about 20 minutes until risen and golden.

Note: These are best served warm.

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