Blue Corn Serrano Muffins
 
Prep time
Cook time
Total time
 
A crumbly, sweet and spicy muffin - a great accompaniment to a chili or soup, or try one as a delicious mid-afternoon snack!
Author:
Recipe type: Baking
Yield: 12 muffins
What You Need
  • 2oz (1/2 stick) butter
  • 2 eggs
  • ½ cup (120ml) milk (regular/plant-based)
  • ½ small onion, diced fine
  • 2 cloves garlic, minced
  • ½ serrano chili, chopped fine }
  • ½ jalapeno chili, chopped fine } leave the seeds in if you like a spicier flavor
  • 1 cup (175g, 6.2oz) cooked corn kernels - fresh, frozen or canned
  • ¾ cup (115g/4oz) fine-ground blue cornmeal (can use yellow)
  • ¼ cup (35g/1.2oz) tigernut flour
  • ¼ cup (35g/1.2oz) potato flour (not potato starch)
  • 1.5 t baking powder
  • 1 t baking soda
  • Large pinch ancho chili powder (Optional)
  • 1 t salt
  • 1 T Granulated Sugar
How You Make It
  1. Set the oven to 395F.
  2. Grease a muffin tin, or line with paper liners.
  3. Melt the butter over a medium low flame and saute the onions until translucent - about 6-8 minutes, taking care that the butter does not burn.
  4. Add the garlic and the fresh chilies and cook 3 minutes.
  5. Add the sweetcorn, stir to combine and remove from the heat, and allow to cool for 5 minutes..
  6. In a bowl, lightly whisk the eggs, and then whisk in the milk.
  7. Stir the sweetcorn mixture into the eggs and milk, ensuring you scrape out all of the butter from the pan.
  8. In a large bowl, combine all of the dry ingredients.
  9. Add the wet mixture to the dry ingredients and stir until all the flour has disappeared - do not over mix.
  10. The batter will be quite stiff and dry.
  11. Spoon the batter into the muffin cups/tins, until each is about ¾ full.
  12. Bake for 10 minutes in the center of the oven.
  13. Test for doneness after 10 minutes, by inserting a wooden toothpick into the center of a few muffins.
  14. Muffins are cooked when the toothpick comes out clean.
  15. If still a little moist in the middle, bake an additional 3-5 mins and re-test.
  16. If in cases, remove the cases from the pan immediately and leave to cool on a cooling rack.
  17. If the muffins are in the tins without liners, then leave to rest for 5 minutes, before slipping a knife around the edges to help removal. Cool on the cooling rack.
  18. Muffins will keep for up to 3 days in an airtight tin or baggie, although taste best the day they are made. Muffins will freeze well for 2 months.
  19. Heat up for a few seconds in a microwave to refresh.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/blue-corn-serrano-muffins/