Sunday, November 17, 2013

Spicy corn muffins with feta and smoked paprika (GF)

I am a big fan of savory muffins like the cherry tomato basil feta muffins or the butternut squash baby spinach feta muffins. This muffin recipe is a different type --- it is based on corn meal and the texture is similar to cornbread but the single serve portions of individual corn muffins with some smoked paprika, roasted corn kernels and feta cheese are perfect for the fall season, a side for chilis, or to bring for a  Thanksgiving dinner.

Ps. make sure to only use local, farmers market organic, non-GMO corn and corn meal.


Spicy corn muffins (makes 12 muffins): (glutenfree)
  • 1 1/2cup stone-ground or yellow cornmeal
  • 1/2 cup quinoa flour
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1 cup buttermilk (I used 1/2 cup low fat kefir and 1/2 cup 1% milk)
  • 2 large eggs
  • 1 stick of butter, melted  (4oz)
  • 1 cup corn kernels, roasted
  • 1 teaspoon smoked paprika
  • 1 hot chili pepper, cut into very small pieces
  • handful of baby spinach leaves, chopped
  • 1/2 cup of feta, cut into dice (or use shredded cheddar)
  1. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin.  
  2. Line a sheet pan with parchment or aluminum foil. Spread a cup of thawed frozen corn kernels on it. Roast in oven until browned, about 15 minutes. Remove from oven and allow to cool while mixing batter.
  3. Sift the dry ingredients together into a mixing bowl. Add the eggs, buttermilk, and melted butter. With a standmixer, mix only until the dry ingredients are moistened. Add the roasted corn, feta, smoked paprika, feta and baby spinach. Stir to blend.
  4. Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. Remove from oven and allow cool for a few minutes.

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