Tuesday, October 27, 2009

Today's Praise: Skinny Cow Ice Cream Sandwiches

Today's Recipe: Mini Corn Muffins

In regards to the praise, five words: two point ice cream sandwich. Enough said :)

So tomorrow is Chili day at work, and I am not only making chili but I made these mini corn muffins. They're super good and not as dry as a lot of corn breads. They make a great accompaniment to soups and chilis. MMM.

1 large egg
1/2 cup milk
1 stick butter, melted
1 8-1/2 oz can creamed corn (or a one cup from a regular can)
1 cup flour
1 cup yellow cornmeal
1 T sugar
1 T baking powder

Optional (I opted out):
2-3 dashes of Tabasco
3 T diched green chilles

Preheat oven to 425
Spray mini muffin tins with spray
Whisk egg, milk, butter, and corn together. Stir in remaining ingredients. Batter will be lumpy. Spoon into muffin tins nearly filling each cup. Bake for 15-20 minutes until tops are golden brown and crunchy and/or toothpick comes out clean. Take the muffins out of the pan immediately and allow to cool. Don't forget to lick the bowl (that's my favorite part) :)

I don't bake much anymore because A. I tend to eat whatever I bake and leave too much batter behind in the bowl for the licking part of the baking process and B. its a pain in the ass at high altitude. I think these are fairly full proof though.

And look a whole blog without a single product, use, obligatory dump, or recipe involved CHEESE!

And look, I even (finally) have a picture of the product of the recipe. Whoo Hoo!

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