Whole Grain Corn Muffins
September 30, 2009
Ingredients:
(makes 12 muffins)
1 can (14.5oz) organic cream style corn
2 cups yellow cornmeal
1 cup buttermilk
2 large free range eggs
8 tbsp butter, melted
1 cup whole grain flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp salt
Preheat oven to 450F and heat up a 12-cup muffin tin in the hot oven while making the muffin mix.
In a medium saucepan, heat the creamed corn and then stir in 1 cup of the cornmeal. The mixture should be very thick and stiff. Whisk in the buttermilk, then add the eggs. Again, whisk thoroughly, then add the melted butter.
In a medium bowl, mix the remaining cornmeal with the flour, salt, baking powder and baking soda. Add the wet ingredients into the dry ingredients and stir carefully until just combined.
Take the muffin tin out of the oven and either use muffin cases or lightly grease the tin. Fill the muffin mix evenly into the muffin cups and bake for about 15 minutes until golden brown.
Remove muffins and place on a wire rack to cool.
Serve with any soup or a delicious chili.
September Recipes
September 14, 2009
Breakfast:
Breakfast Granola with Dried Fruit
Hash Brown Breakfast Casserole
Kids Favorite Banana and Orange Smoothie
Lunch/Sandwiches:
Deluxe Peanut Butter Sandwiches
Main Dish:
Snacks:
Roasted and Spicy Pumpkin Seeds
Side Dishes:
Beverages:
Kids Favorite Banana And Orange Smoothie
Roasted and Spicy Pumpkin Seeds
September 14, 2009
Roasted and Spicy Pumpkin Seeds
Ingredients:
1 1/3 cup pumpkin seeds, cleaned and rinsed
1 tsp salt
1 tsp crushed red pepper
½ tsp black pepper
2 tsp garlic powder
Instructions:
Preheat the oven to 350 degrees F.
In a bowl, combine the pumpkin seeds with the spices.
Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes.
The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.
This makes a delicious and healthy snack.
