This is a slightly different twist on the corn muffin. You must use masa flour for these muffins to have a more interesting corn taste. All the charred vegetables add pops of yummy charred vegetable taste and also helped to reduce the amount of fat and sugar that plain boring corn muffins might have because the charred vegetables turn sweet and delicious and also add moisture. These really are extra tasty corn muffins. They might even be a new favorite for you! This is an easy one bowl recipe that can be hand mixed with a fork.

Ingredients for 12 servings

1 cup flour

1/2 cup corn meal

1/2 cup masa (no substitutions)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon course sea salt (this kind of salt makes the muffing even tastier)

1 cup non fat milk (I used dry that I mixed with water)

1/4 cup canola oil

1 egg

1 cup corn kernels – charred (either char on grill or broil till lightly charred)

6 mini bell peppers (or one large) – chopped and charred

1 jalapeno – chopped and charred

1 large sweet onion – chopped and charred

1 poblano pepper – fire roasted – peeled – chopped

non stick spray

Directions

If you didn’t prepare the vegetables do that now. All the vegetables need to be charred. Either char them up on an outside grill or broil them in the home oven. Be careful with the corn and char that one lightly. Put the vegetables to the side when done.

Set oven to 400 degrees F and spray a muffin pan or two with non stick spray. Set the pan to the side.

In a large bowl add flour, corn meal, masa, sugar, baking powder, salt, milk, oil and egg. With a fork beat up the egg and carefully mix till everything looks well combined. The mixture will be very thick. Add the vegetables and mix well again. Fill muffin pan with batter (this recipe makes 12 muffins) Put the pan on a middle rack and bake till done (ovens to differ but in my oven this took 15 minutes)

These are Forking Delicious Muffins! Leftovers also freeze and thaw perfect.