I had several projects for Sunday, and this was the first one.
I saw this recipe in the September 2009 issue of Rachael Ray's magazine. I had all the ingredients on hand, so I decided to give it a whirl. I'm glad I did, because these turned out really well!
Here's the recipe:
Chile Cheese Corn Muffins
2 1/3 cups flour (I used 2 1/3 cups white and 1 cup whole wheat)
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 c. frozen corn, thawed (I used fresh off the cob)
1 can diced green chiles (I used frozen chiles)
1/2 c. plus 1 tablespoon grated parmesan cheese
1 c. milk
1/2 c. mayo
Preheat the oven to 425. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 c. of the cheese. Stir in the milk and mayo. Spoon the mixture into a non stick, 6 cup jumbo muffin pan (I used my 12 muffin pan).
Bake for 15 minutes, then sprinkle with remaining cheese. Bake until golden, about 10 minutes more.
I needed a little extra liquid, so I used the juice from the frozen chiles.
I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.
After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.
It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.
Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…
After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.
It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.
Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…
Comments