Side Items

fresh corn and chipotle corn bread muffins takes several minutes to prepare.

fresh corn and chipotle corn bread muffins takes several minutes to cook.

fresh corn and chipotle corn bread muffins makes 18 servings.

The ingredients for fresh corn and chipotle corn bread muffins are:

2 c. unsweetened almond milk
2 t. apple cider vinegar
2 c. cornmeal
1 c. whole wheat pastry flour
2 t. baking powder
1/2 t. salt
1/4 c. canola oil
1/4 c. honey
1.5 c. frozen corn kernels, thawed
1 chopped chipotle pepper in adobe sauce (use more for spicier bread)

Here is how you make fresh corn and chipotle corn bread muffins:

Preheat oven to 350. Whisk together milk and vinegar and set aside to curdle.In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Whisk honey and oil into milk mixture. Make well in middle of dry mixture and add wet mixture. Mix until just combined. Fold in corn and chopped chipotles.Pour batter into greased muffin tin. You could use baking cups, but they seem to stick. Makes 18 regular muffins.I think these would be better without the corn kernels; next time I will leave them out.Number of Servings: 18Recipe submitted by SparkPeople user LEMONLEMONLEMON.

The nutritional information for fresh corn and chipotle corn bread muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 109.3

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 146.2 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 3.7 g
• Protein: 2.5 g