As I look forward to spicy soups and other comfort foods this moist corn muffin will make a great partner. I added a bit of heat to the mild sweet muffin using chipotle pepper. However, if you can’t find any, try a pinch of red pepper flakes or sauté ½ a jalapeno pepper and add to the batter, but I really enjoy the smokiness of chipotle and much prefer this version. Chipotle pepper in adobe sauce is an easy find at most markets.
Enjoy! And, please tag your creations on Instagram and leave your comments here on the blog.
Optional add ins: chive, cilantro, nutritional yeast
Note: you can use spelt flour in place of APF but will be a little denser
- ½ cup APF
- ½ cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup organic evaporated cane sugar
- 1 cup small ground corn meal – I used Bob Mills brand
- ¾-1 cup corn – thaw in luke warm water if frozen – I found organic!
- 1 cup non dairy milk
- 2 tsp apple cider vinegar
- 3 tbsp cold pressed extra virgin olive oil
- ¼ cup mashed banana – won’t taste it
- ½ chipotle pepper in adobe sauce minced
- Pre heat oven to 350
- Lightly oil a muffin pan or use parchment muffin cups to line pan.
- In a medium bowl combine the milk and vinegar stir and set aside.
- In a large bowl sift the flour, baking powder, baking soda, sea salt and sugar, once in the bowl add the cornmeal and combine.
- Combine the milk, oil, banana and chipotle pepper and add to the dry ingredients, whisk until just combined, add the corn kernels and briefly stir.
- Add the mixture to muffin pan and fill ⅔ to top. Bake for 21 minutes the tops should be slightly firm to the touch. Leave muffins in pan and cool on rack for 5 minutes. Remove from pan.