Tuesday, July 19, 2011

Mexican Muffins

I am terrible at making muffins, but I keep trying.  I don't know what it is, but usually end up with bouncy-balls.  But these turned out much better, they're actually quite yummy!  I pinched the base recipe from here.  I know, it seems odd to put kidney beans in muffins, but trust me, you just have to.  If you find that the amount of spice paste listed here isn't flavourful enough for you, play around to find the right balance for you (Mum's not one for strong flavours, so I think the amount below will be just right for her).

Mexican Muffins 

½ t minced chilli (from a jar)
1 t minced garlic (from a jar)
1-2 t each of:  ground cumin seeds, paprika (hot or mild), dried oragano
¼ t salt
1 T caster sugar

2 c flour
3 t baking powder
1 c frozen corn kernels
1 c prepared kidney beans, well drained (either rinsed tinned or soaked and cooked dried)
1/3 c coarsely grated cheese of your choice (plus a little more for on top)
1/4 c milk
1/2 c flavourless oil (like rice bran)
2 eggs
1/2 c tin tomatoes left to drain in a sieve (or tomato salsa as in the original recipe)
1 T sour cream (optional)

First make the spice paste by mixing the herbs and spices and salt and sugar together in a small bowl (be sure to taste the paste before adding the sugar to make sure the balance is right).  Then sift flour and bp into a large bowl, and add the corn, kidney beans, and cheese.  Add the remaining ingredients to the spice paste and mix thoroughly to combine.  Add the wet mixture to the flour and vegetable mixture, and stir until just combined.

Oil and flour a muffin tray, and fill each with the mixture.  Because the muffins don't rise a lot (despite them being really soft when done), you can feel safe in over filling the pots.  Grate a little cheese on top, and then bake for 12-15 minutes at 200°.  Leave in the tray for 5 minutes, then turn out on a wire rack.  Serve warm (preferably) or at room temperature.

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