Sunday, October 18, 2009

Classic recipe with a twist: Chilli Corn Muffins!

Chlli corn muffins served with tiny dollop of whipped cream cheese
One of my favourite recipes for Muffins!
Recipe Source: Dorothy I. Height and the National Council of Negro Women, Inc., The Black Family Dinner Quilt Cookbook, p.140

I egg
1/2 cup skim milk [ Moi used 1/2 whole milk]
1/4 cup Crisco Oil [ Moi: Vegetable Oil]
1 1/2 Cups All prupose Flour [ Moi: bleached all purpose flour]
1/2 Cup Sugar [ less than 1/2 cup sugar]
2 teaspoons baking powder
1/2 teaspoon salt.

Heat Oven to 400F. Place paper liner in 12 medium [ about 2 1/2 inch] muffin cups. [Moi used the basic cupcake pan with cupcake paper liners]
Combine Egg, Milk and Oil in a large bowl.
 Combine Flour, sugar, baking powder and salt.
Stir into egg mixture.
Mix just until the dry ingredients are moistened.

IMP: DO NOT OVERMIX unless you want doughy heavy muffins with which you can vent your anger at your better half!
Spoon into muffin cups, filling each about two-thirds full.
Bake at 400F for 18- 20 minutes or until lightly browned.
Yeild: 12 muffins.
Statistics for the original low fat recipe!
[140 calories/ 5 gms of FAT/ SAT FAT 1 gm/Carbohydrates 21 gms/ Protein 3 gms/ Cholesterol 20 mgs/Sodium 155 mg]

The variations suggested include the recipe I used:
Corn and Green Chilli Peppers Muffin.

Fold in 1/2 cup of thawed frozen-corn kernels and 2 tablespoons each of red and yellow bell peppers, chopped fine. Serve with red or green sweet pepper-pineapple jelly.
1 finger hot green chilli, finely chopped
1 green cayenne for flavour, finely chopped alongwith the corn kernels

[145 Calories/ 5 gms of FAT/ SAT FAT 1 gm/ Carb 23 gms/Protein 3 gms/Chol 20 mg/ Sodium 155 mg.]
The bell peppers were voted out by family and substituted with plain corn kernels, 1 chopped finger hot green chilli and 1 tbsp of finely chopped white onions.

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