Spicy Corn Muffins

From the Silk test kitchen

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Servings
12
Total Time
30 min

Spicy Corn Muffins
Ingredients
  • 3/4 cup (175 ml) yellow cornmeal
  • 1 1/4 cup (300 ml) unbleached all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) cumin
  • 1 cup (250 ml) Silk Original or Unsweetened soy, almond or coconut beverage
  • 1 egg
  • 1/4 cup (60 ml) canola oil
  • 1 Tbsp (15 ml) honey
  • 1 7-oz (200-ml) can chipotle chilies in adobo sauce
  • 1 cup (250 ml) canned corn kernels, drained   

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Preparation
  • Preheat oven to 200°C (400°F).
  • Spray or grease a 12-cup muffin pan.
  • Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl.
  • In a separate bowl, whisk together Silk, egg, oil and honey.
  • Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not overmix.
  • Remove chilies from can and chop, reserving sauce for another use.
  • Gently stir chilies and corn into batter.
  • Spoon into prepared pan and bake for 15-18 minutes until golden brown.
  • Serve warm or cold.