Crazy Corn Muffins

By Hklbrries

Mixing fresh corn with cornmeal in these summer muffins enhances both texture and flavor; you get an unexpected burst of sweetness in each bite. The red peppers add color. Add 1 to 2 tbsp minced jalapeno chilies to the batter for even more zing.

Ingredients

• 3/4 cup cornmeal
• 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup fresh corn kernels
• 1/4 cup diced red bell pepper
• 1 cup plain low-fat yogurt or buttermilk
• 1/4 cup oil
• 2 tbsp light molasses
• 2 tbsp brown sugar or honey
• 1 egg, lightly beaten

Details

Servings 12

Preparation

Step 1

Line 12-cup muffin tin with muffin papers.

In large bowl, stir together cornmeal, flour, baking powder, baking soda and salt.

In another bowl, combine corn kernels, red bell pepper, yogurt, oil, molasses, brown sugar and egg. Mix contents of both bowls, stirring just until blended.

Divide batter among prepared muffin cups. Bake at 400 F for 12 to 15 minutes until muffins are lightly browned and springy to the touch.