Do you know what I learned this weekend?
Besides the fact that Beyonce must have super powers to look that good after having a child (seriously, did you catch that half-time show? It’s been years since Destiny’s Child and she’s still too bootylicious for me)…
is that it’s really really hard to take pictures of yellow things.
Yellow always seems to be a color I am waging war with in my blogging adventures. Whether it is the ghastly yellow overcast my kitchen lights cast on everything in their wake, or these delicious corn muffins that caught the light in all the wrong ways yesterday as I struggled to keep my sanity and not chuck them at unsuspecting squirrels outside my apartment.
Note: I do not hate squirrels. Nor would I really ever throw any large or dangerous object at them. Truthfully, all the squirrels I’ve ever seen seem quite hungry, and probably would’ve been pretty happy to have food hit them in the head.
Right. Back to business. So I was so happy to test out my second from-scratch muffin recipe, and since I planned on making chili for the big game, corn muffins seemed like the obvious choice. And to spice things up, I thought I’d roast some corn kernels with diced green peppers and throw it in to my muffin mix.
And they came out perfectly! I loved the hint of spice from the green peppers and the varied textures from the whole corn kernels. They were dense without being heavy (if that makes sense) and paired wonderfully with big bowl of chili I made from Mark Bittman’s How to Cook Everything.
Though they may not be the prettiest muffins I’v ever made, they sure are tasty. I’m glad I didn’t give them to the squirrels. 😉
Now I originally had this super cool plan to share the chili recipe on the blog tomorrow; however it was so hearty and comforting that we ate it all before I remembered to take any photos. What a newbie mistake; I know I know. BUT I do have a lovely savory recipe to share with you tomorrow. It’ll just be a complete surprise and so you’ll have to stop by tomorrow to see what it is !
Roasted Corn Muffins
Via Yours Truly
3/4 cup flour
1 1/4 cup corn meal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup vegetable oil
1 cup milk
1 heaping cup corn kernels and diced green peppers
1. Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners
2. Heat 1 tbsp of olive in a medium saucepan over medium-high heat. Add corn kernels and green peppers and saute for 5 minutes, or until kernels begin to brown. Set aside/let cool.
3. Whisk together flour, corn meal, sugar, baking powder, and salt in a large bowl. In a separate medium bowl, whisk together egg, vegetable oil, and milk.
4. Pour wet ingredients over dry ingredients and stir until nearly combined, then add corn kernels and green peppers. Stir until everything is just combined.
5. Scoop/pour a scant 1/3 cup of muffin batter into each muffin cup.
6. Bake at 350 for 13-15 minutes or until a toothpick inserted comes out with only a few crumbs. Let cool for a few minutes in pan before carefully removing to wire rack to cool.
All Photos, Recipes And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain