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This Is From "not Your Mother's Slow Cooker Cookbook" I Received Today From Abc Distributing. These Aren't Slow Cooker, But They Look Good
Chile, Corn And Cheese Muffins
Makes 12 Muffing
1 Cup Frozen Chite Corn Kernels, Thawed
1 Cup Coarsely Shredded Mild Cheddar Cheese
1 Cup Coarsely Shredded Monterey Jack Cheese
1 Cup Unbleached All-purpose Flour, Plus Extra As Needed
1-1/4 Cups Fine Or Medium Grind Yellow Cornmeal, Preferably Stone-ground
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup (1stick) Unsalted Butter Or Margarine, Softened
3/4 Cup Sugar
4 Large Eggs
1/2 Cup Milk
1 (4oz) Can Diced Roasted Green Chiles, Drained
1. Preheat Oven To 375°. Grease The 12 Cups Of A Standard Muffin Tin.
2. In A Medium-size Bowl, Combine The Corn, Cheeses, Flour, Cornmeal, Baking Powder, And Salt.
3. With An Electric Mixer, Cream The Butter And Sugar Together In A Large Bowl Until Fluffy. Add Eggs, Milk And Chiles, Beating Well Until Blended. Add The Corn-flour Mixture To The Butter Mixture. Beat Well To Make A Thick, Creamy Batter That Falls Off Teh Spoon In Clumps. Add An Additional 2-4 Tbsp Of Flour If The Batter Is Still Too Loose.
4. Spoon The Batter Into The Prepared Muffin Tin, Fillin Each Cup Level With The Top. Bake Until Golden And The Tops Are Dry And Springy To Touch, 20-25 Minutes. A Cake Tester Will Come Out Clean When Inserted Into The Center. Let Cool In The Pan For 5 Minutes Before Removing To Cool On A Rack. Serve Warm. Store Any Leftovers In The Refrigerator.
Chile, Corn And Cheese Muffins
Makes 12 Muffing
1 Cup Frozen Chite Corn Kernels, Thawed
1 Cup Coarsely Shredded Mild Cheddar Cheese
1 Cup Coarsely Shredded Monterey Jack Cheese
1 Cup Unbleached All-purpose Flour, Plus Extra As Needed
1-1/4 Cups Fine Or Medium Grind Yellow Cornmeal, Preferably Stone-ground
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup (1stick) Unsalted Butter Or Margarine, Softened
3/4 Cup Sugar
4 Large Eggs
1/2 Cup Milk
1 (4oz) Can Diced Roasted Green Chiles, Drained
1. Preheat Oven To 375°. Grease The 12 Cups Of A Standard Muffin Tin.
2. In A Medium-size Bowl, Combine The Corn, Cheeses, Flour, Cornmeal, Baking Powder, And Salt.
3. With An Electric Mixer, Cream The Butter And Sugar Together In A Large Bowl Until Fluffy. Add Eggs, Milk And Chiles, Beating Well Until Blended. Add The Corn-flour Mixture To The Butter Mixture. Beat Well To Make A Thick, Creamy Batter That Falls Off Teh Spoon In Clumps. Add An Additional 2-4 Tbsp Of Flour If The Batter Is Still Too Loose.
4. Spoon The Batter Into The Prepared Muffin Tin, Fillin Each Cup Level With The Top. Bake Until Golden And The Tops Are Dry And Springy To Touch, 20-25 Minutes. A Cake Tester Will Come Out Clean When Inserted Into The Center. Let Cool In The Pan For 5 Minutes Before Removing To Cool On A Rack. Serve Warm. Store Any Leftovers In The Refrigerator.
