If you saw my last post about slow cooker chili, you may have noticed those tasty little corn muffins hanging around. Although the chili was done by the time I got home from work, I decided to whip up these muffins to have on the side. They’re super easy and tasty, and perfect with chili.
They’re based off a Southern cornbread recipe, so that means that they’re barely sweet. I actually love sweet cornbread, but sweet corn muffins dunked in savory, spicy chili? No, thanks. So, instead of sweetening it up, I went the opposite direction. I threw in some jalapeño and red bell pepper to play off the flavors of the chili, plus just a pinch of shredded Monterey Jack for a hint of cheesiness. Darn easy and a great side dish.
Your cast of characters: flour (I used white whole wheat, but all-purpose would be fine), cornmeal, baking powder, salt, lowfat milk, cheese of your choosing, an egg, Agave or sugar, and some chopped jalapeño and red bell pepper. And canola oil, which I forgot in this picture.
Combine your dry ingredients in a bowl (no mixer needed—this is a one-bowl recipe!).
Mix until well combined.
Add your milk, Agave or sugar, oil, and beaten egg, and mix until just combined.
Mix in your jalapeño, red bell pepper, and cheese.
Scoop into prepared muffin tins and bake at 425ºF for 10 to 12 minutes or until a tester comes out clean.
Serve with a simple smear of butter…
…or dunked in a bowl of hearty chili.
Jalapeño and Bell Pepper Corn Muffins
Adapted from Cooking Light
Makes 9 muffins
- 1 cup white whole wheat flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons Agave nectar (or sugar)
- 1 cup skim milk
- 2 tablespoons canola oil
- 1 egg, lightly beaten
- 1 jalapeño, seeded and minced
- 1/3 cup chopped red bell pepper
- 1/4 cup 2% milk Monterey Jack cheese
- Cooking spray
- Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened. Stir in jalapeño, bell pepper, and cheese.
- Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 10-12 minutes or until done. Cool 5 minutes in pan on a wire rack.