SPICY CORN MUFFINS
SPICY CORN MUFFINS
This is my version of spicy corn muffins. Came out really well and since that day it was pouring cats and dogs, I served the corn muffins with home-made tomato soup. Well ....dinner was a hit of course and everyone lapped up the soup and muffins !!!!
Ingredients :
1 cup plain flour
1 cup yellow corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt ( or as per your taste , but remember the cheese will be salty too ! )
1 cup buttermilk
3 tbsp butter, melted and cooled
3 tbsp pure olive oil
1 large egg whole
1 large egg yolk
1 1/3 cups fresh corn ( you may use frozen thawed corn as well)
1-2 jalapenos de-seeded and finely chopped
1/2 cup cheddar cheese shredded
Method :
Pre heat the oven to 400 deg Fahrenheit and grease a muffin tray. In a medium sized bowl, whisk together the flour, corn meal, sugar , baking powder, baking soda and salt. Make a well in the center . In another bowl whisk all the wet ingredients which are buttermilk butter, olive oil,egg and egg yolk. Slowly pour the wet ingredients into the center of dry ingredients ,and slowly whisk them together till just incorporated. Do not over whisk as then the muffins would become flat.
Gently fold in the cheese , corn and jalapenos. Scoop into the muffin tray and fill it up to 3/4 full.
Bake for 18-20 minutes till they are golden brown and a skewer comes out clean. Allow them to cool before eating .
HOME MADE TOMATO SOUP
Ingredients:
4 medium sized tomatoes
1 1/2 tbsp plain flour
1 tbsp butter
1 cup milk - low fat
coriander leaves
dried oregano
salt & pepper to taste.
Method :
Blanch the tomatoes by dipping them in boiling water for 2-3 minutes and then put them in ice cold water. The skin will start peeling on its own. You can remove the skin . These are blanched tomatoes. Now you can puree them in a blender. Some people remove seeds by straining the puree, but i leave them intact.
Next we have to make the bechamel sauce. Melt a tablespoon of butter and add the plain flour to it . Saute it till the flour gives a nice aroma , but do not let it become brown This is called a roux. Now take the pan off the heat and slowly add the milk and keep stirring it , so as to prevent any lump formation. Put it back on the heat and stir till thick and creamy. You can add salt and pepper now. Once the white sauce and the tomato puree are ready, we can warm them up separately and mix them together only when we are ready to consume them. If you mix the white sauce and tomato puree together and then heat it , the milk in the white sauce will curdle and the appearance of the soup will be spoilt. Do adjust the seasoning with salt and pepper or you may even add vegetable stock cubes.Add chopped coriander leaves and dried oregano to decorate.
Ingredients :
1 cup plain flour
1 cup yellow corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt ( or as per your taste , but remember the cheese will be salty too ! )
1 cup buttermilk
3 tbsp butter, melted and cooled
3 tbsp pure olive oil
1 large egg whole
1 large egg yolk
1 1/3 cups fresh corn ( you may use frozen thawed corn as well)
1-2 jalapenos de-seeded and finely chopped
1/2 cup cheddar cheese shredded
Method :
Pre heat the oven to 400 deg Fahrenheit and grease a muffin tray. In a medium sized bowl, whisk together the flour, corn meal, sugar , baking powder, baking soda and salt. Make a well in the center . In another bowl whisk all the wet ingredients which are buttermilk butter, olive oil,egg and egg yolk. Slowly pour the wet ingredients into the center of dry ingredients ,and slowly whisk them together till just incorporated. Do not over whisk as then the muffins would become flat.
Gently fold in the cheese , corn and jalapenos. Scoop into the muffin tray and fill it up to 3/4 full.
Bake for 18-20 minutes till they are golden brown and a skewer comes out clean. Allow them to cool before eating .
HOME MADE TOMATO SOUP
Ingredients:
4 medium sized tomatoes
1 1/2 tbsp plain flour
1 tbsp butter
1 cup milk - low fat
coriander leaves
dried oregano
salt & pepper to taste.
Method :
Blanch the tomatoes by dipping them in boiling water for 2-3 minutes and then put them in ice cold water. The skin will start peeling on its own. You can remove the skin . These are blanched tomatoes. Now you can puree them in a blender. Some people remove seeds by straining the puree, but i leave them intact.
Next we have to make the bechamel sauce. Melt a tablespoon of butter and add the plain flour to it . Saute it till the flour gives a nice aroma , but do not let it become brown This is called a roux. Now take the pan off the heat and slowly add the milk and keep stirring it , so as to prevent any lump formation. Put it back on the heat and stir till thick and creamy. You can add salt and pepper now. Once the white sauce and the tomato puree are ready, we can warm them up separately and mix them together only when we are ready to consume them. If you mix the white sauce and tomato puree together and then heat it , the milk in the white sauce will curdle and the appearance of the soup will be spoilt. Do adjust the seasoning with salt and pepper or you may even add vegetable stock cubes.Add chopped coriander leaves and dried oregano to decorate.
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