Tuesday, December 7, 2010

Poblano Corn Muffins ISO More Poblano

With company coming over and chili simmering away on the stove, I decided to do what any mother of an infant does, forgo store-bought muffins and make them from scratch. What's that you say, Why make things harder on yourself? Ohh because that's kinda what I do. Why leave things simple when you can up the ante and put more stress on yourself? Seriously, I have a problem doing this. And I see no end in sight. But back to the muffins. I found the recipe here and have deemed them moist but not spicy or cheesey enough. So add more pepper and more cheese ( I should know better, always add more cheese).


Oh and don't use cupcake liners. Not real sure what I was thinking but I didn't spray them or anything and had to spend a minute or two peeling paper from my muffins.

Corn Muffins with Poblano Peppers, Fresh Corn & Queso Fresco Cheese

Ingredients
2 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp baking soda
1 tsp baking powder
1/2 salt
3/4 cup sour cream
1/2 cup 2% milk
1/2 cup granulated sugar
8 tbsp (1 stick) unsalted butter, melted and cooled
2 eggs
1/4 cup thin strips poblano pepper, cut into 1/2-inch pieces
3/4 cup fresh corn kernels (cut from one large ear corn)
3/4 cup queso fresco cheese, divided

Directions
Preheat oven to 400 degrees F.

Grease a 12-cup muffin tin with butter or cooking spray.

In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, milk, sugar, butter, and eggs.

Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

Add the poblano pepper strips and corn kernels, along with 1/2 cup crumbled queso fresco cheese. Stir into the batter.

Grease a 1/3 cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack.

Makes 12 hard-earned muffins.

5 comments:

Jennifurla said...

Sounds yummy, pass some chili and it is on

LizzieBeth said...

Here it is the real question though-- did you actually use fresh corn from the ear, or did you use some bagged stuff from the freezer.

You can tell the truth. I won't judge you ;)

LB

Ali said...

Bangin' muffins look bangin'.

Kim @ NewlyWoodwards said...

I live my life by the motto, "Add more cheese." It's a good mantra - for realz. I knew we were cheese soulmates. I just felt it deep down.

(Okay, I've clearly added nothing productive to this conversation.)

Katie said...

Stop making me hungry woman. I am making chili next week I think, so this will be on the menu as our side.

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