Sunday, January 19, 2014

Cornbread Muffins!


White winter wonderland walk with wagging wiggles wandered wonderfully wistful.




There finally has seemed to be blue skies peeking over Pittsburgh the past few days! The internship has started to gear up again with work, projects, events, etc to work, prepare, survive, etc to get to the next day.

After a nice walk at Frick Park, the bf and I made a quick crock pot recipe for a nice dinner later at his parent's house (cough....reason for him to be able to watch football). Nothing goes better with chili then cornbread in my book so cornbread it was :). I picked out the Calendar Recipe Jalapeno Cornbread from the recipe calendar-www.tfpublishing.com. Of course I had to double the veggies in the recipe....I like to call this hidden veggies. It's something easy that would take a hot second to add, but adds more veggies and flavor to your day. Now the recipe had a 45 minute oven time and that just wouldn't work since we were running a little late. Quick fix was to add the mix to muffin tins and perfecto! Perfect single serving cornbread muffins that were delicious, moist, and done in under 20 minutes!


Jalapeno Cornbread Muffins




Ingredients 
  • 1 Tbs olive oil
  • 2 jalapenos, finely chopped and seeded
  • 1 red bell pepper, chopped and seeded
  • 1/3 cup corn kernels (frozen)
  • 3/4 cup sugar
  • 1/2 water
  • 1/2 cup vegetable oil
  • 1 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 1 Tbs baking powder
  • 1 1/2 tsp kosher salt
  • 4 eggs, lightly beaten
Directions

Preheat the oven to 400 F. Spray two muffin tins with cooking spray. Heat the olive oil in a small skillet and add jalapenos, red pepper and corn (frozen) and cook over medium heat for 4 minutes. Scrape the mixture onto place and place in fridge to let cool. In a bowl, dissolve sugar in 1/2 cup of water. Stir in the vegetable oil. In a medium bowel, mix flour, cornmeal, baking powder, and salt. Beat dry ingredients and then add the wet mixture. Add the eggs and the cooked veggies and beat until just blended. Add 1/4-1/3 cup to each muffin tin. Bake for 15-18 minutes or until a tooth pick ups out clean. Enjoy with some crock pot chili!

 





Have a great cornbread day!

Edie

Your dog pic of the week!

At the grandparent's house