Wednesday, July 21, 2010

Eggless Jalapeno Corn Cheese Muffins.

One of the things that I'll miss the most about the U.S - friends and family here. In certain cases, friends have pretty much become family! One such family (the Gs) are not only a source of moral support for us, but also a source of inspiration. One of the family members is battling cancer and the resolve that person has shown has been nothing short of astounding. It is unbelievable to see the smiles, the sheer appreciation for life and the unfettered determimation to fight through adversity. I truly run out of words to express my amazement!

I recently invited them for dinner. While tikki-chholay was the main course, I knew they liked baked stuff. While they weren't particularly averse to eating baked goods containing eggs, they really preferred if they didn't. I didn't have much time and I consider Dorie Greenspan's basic muffin recipe to be a life saver in such circumstances. I have tweaked it enough to remove the egg and be able to retain the texture to a reasonable extent. However, this time, I decided to give it a savory touch. Hence, these Jalapeno Corn Cheese Muffins.


Photobucket



Ingredients:

3/4 c cornmeal
3/4 c whole wheat flour
2 tsp salt
2 tbsp sugar
1 tsp baking soda
1 1/4 tsp baking powder
1 medium jalapeno, finely diced (you could choose to retain or remove the seeds)
1 stick (8 tbsp) butter (I used
Parkay), melted and cooled.
1/2 c corn kernnels (if you're using canned corn, make sure to dry them)
3/4 c buttermilk
1/2 c milk
1/4 c shredded cheese (I used Mexican cheese blend sold at Costco)
1/2 tsp Hungarian paprika powder (you could replace this with Cayenne pepper)

1. Preheat oven to 400 F

2. Beat the buttermilk and milk in a bowl and keep separately.

3. In a large bowl, sift the flour, cornmeal, baking soda, baking powder, sugar and salt.

4. Toss the jalapenos and corn kernels into the sifted ingredients.

5. Add the wet ingredients (butter followed by buttermilk+milk mixture). Whisk until the ingredients have barely combined and you don't see any uncoated flour.

6. Spoon this batter immediately into a well greased 12-muffin pan.

7. Bake in center rack for about 13 mins or until a skewer comes out clean.

8. Remove from the oven and let it cool on a cooling rack, but inside the tray for about 10 mins.

9. Remove them from the pan and eat them right away ;)

This recipe makes 12 muffins.



Photobucket

13 comments:

Red Chillies said...

This recipe could not have come at a better time N. I have been craving and meaning to make eggless cornbread muffins/bread. I will keep this in mind.

Prayers and wishes to your friends going through the ordeal.

Jaya Wagle said...

That sounds so delicious and made from scratch too. I just use the box mix and make it spicy with green chili and cumin. Instead of canned corn, I sometimes add cream of corn. Helps to not dry it out, especially if you are going for an eggless version.

Jaya Wagle said...

Oops! Just saw you used jalapeneos too.

Arch said...

Oh perfect ! Its pouring out here and I am going to make these rightaway...I cant believe I actually have all the ingredients !!
I had a friend who's been thru this and her zest for life was inspirational...I hated myself for the daily cribs when I saw how she braved it all !

Aparna said...

I really like savoury muffins and the taste/ texture of cornmeal too. We also eat eggs but prefer bakes without them if possible.
Like your egg-free adaptation.

Such brave persons as uyour friends have to be admired for their courage. Wish them both well.

delhibelle said...

i love jalapenos & i love corn..so this has to be tried

Kitchen Flavours said...

Wow....they make me drool......looking awesome and yum...

Sweatha Sanjana said...

Your writting could change the world that you want. Express your thoughts!!. Politics , Business , Entertainment , Sports & Games , Life & Events ,and Health what else?. Meet your like minded here. The top social gathering in one place all the top notches meet here. It is not about win the race, participation is all matters. We proud inviting you to the the internet's best Social community. www.jeejix.com .

Michael @ Herbivoracious.com said...

The texture looks very good, egg or no egg! One trick I like with cornbread or corn muffins is to brown the butter first for extra flavor.

Satya said...

i chanced upon ur blog...u have a nice space ...this muffins looks yummy... using jalepeno is interesting and new to me....must try...

if u get time do visit my blog


Satya
http://www.superyummyrecipes.com

Savithri said...

Nice post. The other eggless cornbread recipe I tried was a bit dry. I'll have to try out this one:)

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Samantha said...

A great addition to my collection. Thanks for sharing. I can't wait ti try this especially for my family.