Spicy Veggie Corn Muffins

 

I made these for breakfast for our last football tailgate.  I figured they were nutritional enough to start the day off right since I snuck so many veggies in them.  And the spicyness complemented our beers really well at 8 o'clock in the morning!  (Yes - I know drinking beer at 8am sounds like we have a problem, but EVERYONE was doing it... I swear!)


They were also really simple to make, so give them a try.  Feel free to swap or add any vegetables that you like, just make sure you dice them really finely so your muffins don't fall apart!  That would be so sad. 

2½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1-1/2 teaspoons salt
4 teaspoons baking powder
½ cup skim milk
3 eggs, room temperature
1½ cups warm water
½ cup Canola oil
16 oz cream-style corn
2 jalapeño chili peppers, chopped (remove seeds if you don't want too much heat)
1 cup grated sharp cheddar cheese
1/2 cup grated parmesan cheese
1 large onion, diced
1 red bell pepper, diced
1 cup broccoli florets, finely chopped


Preheat oven to 425°F.  In a large bowl, stir together the cornmeal, flour, sugar, salt, and baking powder.  In a smaller bowl, lightly beat the eggs, and stir in the warm water, milk, and oil. Pour the liquid mixture into the cornmeal mix and stir in the corn, chopped chili peppers, onions broccoli, bell peppers and cheese.  Pour the batter into lined muffin pans or a really nifty silicone pan like the one I found in my cupboard! 

Bake for about 15-20 minutes at 425°F, until the muffins look golden brown on top and a wooden toothpick inserted into the center comes out clean.