Tomato Chipotle Corn Muffins

17 ingredients
5 steps

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/4 cup vegetable oil (I prefer to use sunflower or coconut oil)
  • 3/4 cup whole milk
  • 1/2 to 1 cups corn (fresh, frozen, or drained canned)
  • 2 tablespoons tomato paste
  • 1/4 tablespoon paprika
  • 1/4 tablespoon cayenne powder
  • 1/4 tablespoon chipotle powder
  • 1/4 tablespoon cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons tamari sauce
  • to taste salt and pepper

Directions

  1. 1
    Preheat the oven to 400°F. Grease or line a muffin tin with paper liners.
  2. 2
    In a small bowl, whisk together tomato paste, paprika, cayenne powder, chipotle powder, cumin, garlic powder, tamari, and salt and pepper. Set aside.
  3. 3
    In a large bowl mix the flour, cornmeal, salt, sugar, and baking powder until just combined. Do not over-mix. Gently fold in the corn.
  4. 4
    Add the chipotle tomato mixture to the batter and gently stir to combine. Scoop the batter into the prepared muffin tin.
  5. 5
    Bake at 400° F for 15-20 minutes or until a toothpick comes out clean.

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