Quick-Breads (muffins, banana bread, etc.)

Mini Double Corn Muffins


1 ½ cups (375 mL) all-purpose flour
¾ cup (175 mL) cornmeal
¼ cup (50 mL) sugar
1 tbsp (15 mL) chili powder
Dash salt

½ tsp (2 mL) baking soda
¼ tsp (1 mL) dried crushed chilies (optional)
3 eggs
2/3 cup (150 mL) buttermilk
2 tbsp (30 mL) Canola oil
1 cup (250 mL) frozen corn kernels (defrosted and drained) or 1 cob corn grilled*
¼ cup (50 mL) red pepper, chopped
¼ cup (50 mL) green pepper, chopped


Preheat oven to 375°F (190° C). In a large bowl, mix together flour, cornmeal, sugar, chili powder, salt, baking soda, and crushed chilies.

In a small bowl, mix together eggs, buttermilk, and oil; add corn and chopped peppers. Stir into flour mixture, mixing just enough to moisten all dry ingredients. Spoon the batter into 36 paper-lined or nonstick mini muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. Serve warm.

Makes 36 mini muffins.

*For grilled corn:
Remove husks and brush corn with Canola oil
Grill on medium heat, turning occasionally

Nutrients per serving

Calories: 53.9
Protein: 1.7 g
Carbohydrate: 8.5 g
Fat: 1.5 g