Mini Double Corn Muffins

Serves 36

Prep Time 5 min

Cook Time 12 min

Courtesy of: Manitoba Egg Farmers www.eggs.mb.ca/

1 ½ cups (375 mL) all-purpose flour
¾ cup (175 mL) cornmeal
¼ cup (60 mL) sugar
1 tbsp (15 mL) chili powder
Dash salt
½ tsp (2.5 mL) baking soda
¼ tsp (1.25 mL) dried crushed chilies (optional)
3 eggs
⅔ cup (170 mL) buttermilk
2 tbsp (30 mL) canola oil
1 cup (250 mL) frozen corn kernels (defrosted and drained) or 1 cob corn, grilled*
¼ cup (60 mL) red pepper, chopped
¼ cup (60 mL) green pepper, chopped

Step 1
Preheat oven to 375°F (190°C). In a large bowl, mix together flour, cornmeal, sugar, chili powder, salt, baking soda, and crushed chilies.
Step 2
In a small bowl, mix together eggs, buttermilk, and oil; add corn and chopped peppers. Stir into flour mixture, mixing just enough to moisten all dry ingredients.
Step 3
Spoon the batter into 36 paper-lined or nonstick mini muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and a toothpick inserted into the centre comes out clean. Serve warm. Makes 36 mini muffins.

Tips

*For grilled corn:

• Remove husks and brush corn with canola oil

• Grill on medium heat, turning occasionally