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Thursday, January 3, 2013
Cheesy Corn Muffins (Blue and Cheddar)
Happy New Year everyone and thanks for trying and sharing my recipes this past year!
A new year means new beginnings, new challenges and new friends--- it also means new recipes! Typically in January, there are lots of low fat, get fit recipes and cleanses being passed around in an attempt to shed those extra holiday pounds.
I have never found the January diet craze to work for me to me honest. I actually prefer to continue to eat the things I love in moderation. What does that mean? Well, it doesn't mean loading up on fast and sweets all the time. It does mean choosing flavorful ingredients, eating 1 instead of 2, and looking for ways to add healthy components.
Take my Cheesy Corn Muffins for example. They use some rye or whole wheat flour, real corn, and lots of flavorings like mustard and peppers. And hey, if you are really concerned about the fat, then cut the cheese in half or just sprinkle a little on top before baking rather than mixing it in. Also, have one muffin with dinner instead of two (or three). They will still be there tomorrow. Or, better yet, share them with friends or freeze them for another day!
Cheers to a new year filled with love, laughter, happiness and good eats!
Cheesy Corn Muffins
Makes 1 dozen
1 cup All Purpose Flour
1/2 cup Rye Flour or Whole Wheat Flour
1/2 cup Yellow Cornmeal
2 tbsp Sugar
1 tbsp Baking Powder
1/2 tsp Cayenne Pepper
1/2 tsp Salt
2 Large Eggs
1 cup 2% Milk
1/2 cup Canola Oil
1 tbsp Dijon Mustard
1 Jalepeno Pepper, finely chopped
1 can (341 ml) Corn Kernels, drained
2 cups Old Cheddar Cheese, grated or 1 1/2 cups Blue Cheese, crumbled
Preheat the oven to 375 degrees Fahrenheit.
Line or grease 12 muffin cups and set aside.
In a large bowl, whisk together all dry ingredients.
In a separate smaller bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients, stirring until just combined. Then stir in the corn and all but 1/2 cup of cheese. Do not over mix!!
Spoon the batter into the prepared muffin tins and sprinkle with the remaining cheese. Bake for about 20 minutes until a toothpick placed into the centre of a muffin comes out clean.
Best served warm.