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Smokey Mini Corn Muffins PDF Print E-mail

KosherEye.com

smokeycornmuffins
photo: KosherEye.com Smokey Mini Corn Muffins, Ami Living Magazine

Corn Muffins are always a hit. These mini ones can be served as part of an appetizer assortment, are great with soups and salad or part of the main meal. The accompanying spreads add an additional layer of flavor, but the muffins are fabulous on their own. We have made them parve, but they can be easily made dairy.

Ami Magazine invited KosherEye, along with five other cooks, to participate in a "Secret Ingredient"  Cooking Challenge. Included in the group were cookbook authors, food columnists, and leading kosher bloggers. The challenge? To create a recipe in a little over one week that included the "secret ingredient" -  Smokey Flavored Baked Bits made by The Quality Choice, a division of Baker’s Choice. The recipes appeared in Whisk, the food section of Ami Living Magazine and we are delighted to share our creation, which was inspired by our Southern heritage.

Ingredients:

1 cup all-purpose flour
1 cup yellow corn meal
1  1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1 cup parve sour cream such as Tofutti brand
6 tablespoons parve margarine, melted
1/4 cup + 1 tablespoon parve soy milk
1 cup drained corn kernels
1/2 cup Smokey Baked Bits

Optional:
Honey "Butter"
1 stick (8 tablespoons) parve margarine, softened
1/4 cup honey

Smokey Spread
1 stick (8 tablespoons) parve margarine, softened
1/4 cup Smokey Baked Bits

Directions:

Preheat oven to 400 degrees. Spray two mini muffin pans with cooking spray.

In a large bowl, combine the flour, corn meal, baking powder, salt, and sugar. Using a whisk, mix the ingredients until blended and set aside.

In another bowl, whisk together the eggs, parve sour cream, melted margarine, and soy milk. Stir this mixture into the flour mixture just until blended. Fold in the corn and Baked Bits.

Spoon batter into prepared pan, 1 heaping teaspoon per muffin, and bake for 10 - 12 minutes or until toothpick inserted into center of muffin comes out clean. Start checking at 10 minutes.

Cool muffins in pan for five minutes and then turn out onto cooling rack to cool. Repeat procedure with the remaining batter.

Optional Spreads:
Honey "Butter":
With a mixer, whip the margarine and honey until combined. Place in small bowl and serve with muffins.
Smokey Spread: Slightly crush the  Baked Bits. With a mixer, whip the margarine and Bits until combined. Place in small bowl and serve with muffins.

Notes:

Yield: 45 – 48 mini muffins

minicornmuffins1
We served them nested in a basket.

Recipes: Bread, Corn Muffins, Parve, Kosher

 

 


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