creamy corn muffins… olé!

I decided to have a little Mexican fiesta over the weekend… a good excuse to bake some treats – an even better excuse to have everyone over for a relaxing evening. It turned out great – both the company and the food were a HUGE success. I made a batch of my creamy corn muffins – originally inspired by the Eat, Shrink and be Merry ladies… I have to say, their recipe is pretty good – I tweaked mine a little (why not right?!)… and always get great results. If you want to add a little something to your Mexican fiesta (or to have with some chili) I recommend these – and so do most people who try them :0)

Creamy Corn Muffins
ingredients:
1 c. yellow corn flour
1 c. yellow cornmeal
2 tbsp brown sugar
1 1/2 tsp b. powder
1/2 tsp b. soda
1/4 tsp salt
1 can (398 mL) cream-style corn
1/2 c. buttermilk (milk w/ 1/2 tbsp lemon juice, allow to sit for 5 minutes)
1 x egg
2 tbsp butter, melted

Preheat your oven to 375F. Spray a 12-cup and a 6-cup muffin tin with cooking spray.

In a large bowl combine the corn flour, cornmeal, sugar, b. powder and soda and the salt. Set it aside.

In a smaller bowl, whisk together the corn, buttermilk, egg, melted butter and diced green chilies. Add these ingredients to the dry ingredients. Stir together until everything is just blended (you don’t want to over work these muffins).

Using a small ice cream scoop, divide the batter into the 18 muffin cups (about 2 scoops in each cup – or 1 large scoop). Bake for 20 minutes. Remove the muffins from the tins immediately and allow to cool one a wire rack. Delish.

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