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
all purpose flour
vegetable oil (I prefer to use sunflower or coconut oil)
1/2 to 1 cups
corn (fresh, frozen, or drained canned)
salt and pepper
In This Recipe
Preheat the oven to 400°F. Grease or line a muffin tin with paper liners.
In a small bowl, whisk together tomato paste, paprika, cayenne powder, chipotle powder, cumin, garlic powder, tamari, and salt and pepper. Set aside.
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.
Add the chipotle tomato mixture to the batter and gently stir to combine. Scoop the batter into the prepared muffin tin.
Bake at 400° F for 15-20 minutes or until a toothpick comes out clean.