CORNBREAD MUFFINS
adapted from Daniel at www.guiltfreegourmet.net
1 can whole kernel corn
fat free buttermilk, approximately 2/3 cup
2 eggs
2/3 cup masa harina (instant corn flour)
1/3 cup plain cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Drain corn over a large measuring cup and place the corn kernels in a food processor. The amount of liquid you have left is the amount of buttermilk you will need. Discard the corn liquid or save for another use. Add the measured amount of buttermilk to the corn and process a minute or so until it looks like creamed corn. Add both eggs and pulse a few times just until blended. Pour into a large bowl. Add remaining ingredients and stir well. Divide evenly between 12 sprayed muffin cups or if you use liners use the foil ones because these tend to stick to the paper kind. Bake at 400 for 15 - 16 minutes or until a toothpick comes out clean. Cool a minute or two before turning out of pan. Makes 12.
1 muffin Blue & Purple (2) Green (3)
2 muffins Blue & Purple (3) Green (6)
If made using the whole can of corn with liquid instead of substituting the buttermilk the points will be as follows:
1 muffin Blue & Purple (1) Green (3)
2 muffins Blue & Purple (3) Green (5)
YouTube Let's Cook Video
adapted from Daniel at www.guiltfreegourmet.net
1 can whole kernel corn
fat free buttermilk, approximately 2/3 cup
2 eggs
2/3 cup masa harina (instant corn flour)
1/3 cup plain cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Drain corn over a large measuring cup and place the corn kernels in a food processor. The amount of liquid you have left is the amount of buttermilk you will need. Discard the corn liquid or save for another use. Add the measured amount of buttermilk to the corn and process a minute or so until it looks like creamed corn. Add both eggs and pulse a few times just until blended. Pour into a large bowl. Add remaining ingredients and stir well. Divide evenly between 12 sprayed muffin cups or if you use liners use the foil ones because these tend to stick to the paper kind. Bake at 400 for 15 - 16 minutes or until a toothpick comes out clean. Cool a minute or two before turning out of pan. Makes 12.
1 muffin Blue & Purple (2) Green (3)
2 muffins Blue & Purple (3) Green (6)
If made using the whole can of corn with liquid instead of substituting the buttermilk the points will be as follows:
1 muffin Blue & Purple (1) Green (3)
2 muffins Blue & Purple (3) Green (5)
YouTube Let's Cook Video
