Thursday, April 29, 2010

Spring Onion Corn Muffins

It's that weird time of year in Minneapolis where it can be 75 F one day & 50 F the next so, even though we are moving more towards warm weather dishes, there are still plenty of chilly nights calling for something more winter-like. The other night was one of those so I whipped up a basic black bean chili & these tasty corn muffins.
Spring Onion Corn Muffins
These are pretty basic corn muffins that I dressed up a bit with some items I had on hand, spring onions & frozen corn kernels. Those two little additions just seem to take cornbread to the next level. I like the sweetness & texture the corn kernels (ours were minnesota sweet corn we had frozen last summer) added & that slight bite provided by the onions. They got a big thumbs up from Matt too.
Chili with Spring Onion Corn Muffins
This recipe makes just four muffins which is perfect for two people but you can easily double it to make more.

Spring Onion Corn Muffins
(adapted from Small-Batch Baking)

1/4 c all-purpose flour
1/4 c yellow cornmeal
2 t sugar
1/4 t baking powder
1/8 t baking soda
1/8 t salt
3 T unsalted butter, melted & cooled
1 large egg
3 T milk
3/4 t white vinegar
1 spring onion, chopped (a scallion would work as well)
2 T frozen corn kernels, thawed

Preheat the oven to 375 F. Prepare 4 muffin tins with paper cups or by greasing.

Mix the flour, cornmeal, sugar, baking powder, baking soda & salt together in a bowl & set aside.

Whisk the butter, egg, milk & vinegar together in another bowl. Pour into the dry mixture & add the onions & corn kernels. Mix until just combined. Let sit 5 minutes.

Fill the prepared muffin tins 1/2 full. Bake for 15 minutes or until a toothpick inserted into the middle comes out clean.

Cool on a rack for a few minutes & serve warm.

Makes 4

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski

11 comments:

Maris (In Good Taste) said...

Love the idea of small-batch cooking! I need to do more of that and maybe make some room in my freezer!

grace said...

very tasty little muffins, kat. if you're like me, you can hardly wait until fresh corn is available, but until then, the frozen stuff works just fine. :)

Sippity Sup said...

These are maybe my favorite of all your muffins. Which is saying something because you really are the best stop on the web for muffins! GREG

Sandy said...

My husband was just asking me to make chili! Now I'll have to add these muffins to the menu!

Beth (Jam and Clotted Cream) said...

Love this Kat - savoury muffis are so good

Tangled Noodle said...

Oooooh! I love these and there's a bunch of spring onions from Heinel Farms that just beg to be included in this.

Foodycat said...

I really like the additions you've made to these - cornbread is so wonderful with chilli!

tasteofbeirut said...

Love corn muffins! These are special with the addition of spring onions, bet it cuts the richness A bit.

Deborah said...

I still need warm weather dishes since we had SNOW here today!

Michelle said...

Love the idea of adding some vinegar to the corn muffins!

mangocheeks said...

Chilli, spring onions and cornbread. Yum!

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