Fall

Tomato Chipotle Corn Muffins

February 24, 2014
Author Notes

A simple take on a classic dinner accompaniment. A little tomato and spicy seasonings take this corn muffin up a notch! (This recipe has been adapted from the Basic Corn Muffin Recipe by Doug Matthews) —Tayler Diane Earl

  • Makes 12
Ingredients
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/4 cup vegetable oil (I prefer to use sunflower or coconut oil)
  • 3/4 cup whole milk
  • 1/2 to 1 cups corn (fresh, frozen, or drained canned)
  • 2 tablespoons tomato paste
  • 1/4 tablespoon paprika
  • 1/4 tablespoon cayenne powder
  • 1/4 tablespoon chipotle powder
  • 1/4 tablespoon cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons tamari sauce
  • to taste salt and pepper
In This Recipe
Directions
  1. Preheat the oven to 400°F. Grease or line a muffin tin with paper liners.
  2. In a small bowl, whisk together tomato paste, paprika, cayenne powder, chipotle powder, cumin, garlic powder, tamari, and salt and pepper. Set aside.
  3. In a large bowl mix the flour, cornmeal, salt, sugar, and baking powder until just combined. Do not over-mix. Gently fold in the corn.
  4. Add the chipotle tomato mixture to the batter and gently stir to combine. Scoop the batter into the prepared muffin tin.
  5. Bake at 400° F for 15-20 minutes or until a toothpick comes out clean.

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