A corn muffin is very easy to prepare. I gave these corn muffins a southwest twist by using masa de harina, green chilies and cheese to basic corn muffins. This recipes makes 24 small muffins. Extras can be frozen for latter use. Latter I found out that they make a FORKING SCRUMPTIOUS filling for fresh fish. They actually sell fresh fish at supermarkets here….WOW if you can get some fresh mild white fish by where you live you can make something incredible.

Ingredients for 24 servings

3/4 cup cornmeal

1/4 cup masa de harina

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter room temperature (either salted or unsalted butter will work here. – I usually use unsalted but got salted by accident and I thought I had enough salt so I’m adding sea salt to taste to recipe)

sea salt – to taste

1 egg – lightly beaten

2/3 cup non fat dry milk (or just one cup milk and skip the water in this recipe)

1 cup water

1 cup scallions – sliced thin

4 roasted chili peppers – peeled, stem & seeds removed – well chopped (I used Anaheims but many different ones are delicious…You might need more or less chilies depending on what kind you use)

2 cups mostly cheddar cheese – cut in small pea sized cubes.

1/2 cup cilantro – well chopped (thin stems are good but thick stems should be thrown out)

Directions

Set oven to 350 degrees F.

In a large mixing bowl mix together the masa de harina, corn meal, flour, baking powder, baking soda, dry milk, (and salt if using). Next mix in the butter, egg, water, scallion, chili peppers, cheese and cilantro.

You use paper cupcake liners because the cheesy muffins might stick to the pan.

Fill the cupcake liners a little over 1/2 way.

In my oven on middle rack the muffins were done in 15 minutes. Timing may differ slightly.

They are tasty and moist. Everyone will enjoy!

But after I made them I discovered that they make a FORKING AMAZING STUFFING for mild white fish. I cut a muffin in half and rolled a sole filet around half a muffin.

I rolled sole filets around 1/2 muffins and added my home made salsa to the tops of them and popped them in a 350 degree F oven on an oiled baking sheet for 20 minutes. They came out FORKING AMAZING!

Spices, dijon, maple, walnuts, and celery leaves all go together very well and all taste great on carrots so here we are! This recipe will make 4-6 servings depending on how big your serving size is. Ovens do differ so timing may differ. Tis took far longer in this oven than I think it would have taken in my last oven.

Ingredients for around 5 servings.

1 1//2 pounds carrots – peel if not organic. You can cut however you like but that will affect cooking time. I cut mine longways.

1 Tablespoon Dijon (I used Amaro Brand)

1 teaspoon ground yellow mustard

1 teaspoon ground coriander

1 teaspoon fennel seeds

2 Tablespoons maple syrup

1 orange – the fresh squeezed juice and zest separate

2 garlic cloves – ground to paste

2 Tablespoons butter – room temperature ( doesn’t matter if salted or not you adjust to your liking)

2 Tablespoons extra virgin olive oil

sea salt – to taste

pepper (of your choice) – to taste (I used one small dried Calabrian crushed)

2 Tablespoons walnuts – ground

2 loose Tablespoons – celery leaves – chopped

Directions

Preheat oven to 450 degrees F.

Lay the carrots in a single layer on baking sheet(s) and set to the side.

In a small mixing bowl mix together the mustards, coriander, fennel seeds, maple syrup, orange juice, garlic, butter, oil, pepper, salt. Mix well. Spoon this mixture evenly over the carrots.

Put them on the middle rack. In my oven this took a total of 45 minutes to be done. I put mine in for 35 minutes and turned them over and cooked them another ten minutes for a total of 45 minutes.

Finished them with the walnut crumbs, orange zest, and the celery leaves.

Tasty and something different!

Enjoy!!!