CORN MUFFINS WITH SPICED HAM
3/4 cup sour cream
2 tablespoons oil
3/4 cup frozen corn, thawed
1 1/2 ounces tasso ham or other spicy ham, diced
1/4 red bell pepper, chopped
1 1/2 teaspoons minced fresh cilantro (optional)
2 eggs, lightly beaten
3/4 cup yellow cornmeal
3 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
Heat oven to 400 degrees F. Butter muffin tins.
In a bowl, combine the sour cream, oil, corn, ham, bell pepper, and coriander. Add to mixture.
In a separate bowl, mix together the cornmeal, flour, baking powder, sugar, salt and cayenne pepper. Add dry ingredients to the sour cream mixture and stir to combine. Pour into prepared muffin tins.
Bake in preheated oven until golden brown, about 20 minutes. Cool for about 5 minutes in the tin.
Serve warm, or cool the muffins to room temperature.
Makes 12 medium muffins
Source: Cook's Magazine, November 1987
3/4 cup sour cream
2 tablespoons oil
3/4 cup frozen corn, thawed
1 1/2 ounces tasso ham or other spicy ham, diced
1/4 red bell pepper, chopped
1 1/2 teaspoons minced fresh cilantro (optional)
2 eggs, lightly beaten
3/4 cup yellow cornmeal
3 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
Heat oven to 400 degrees F. Butter muffin tins.
In a bowl, combine the sour cream, oil, corn, ham, bell pepper, and coriander. Add to mixture.
In a separate bowl, mix together the cornmeal, flour, baking powder, sugar, salt and cayenne pepper. Add dry ingredients to the sour cream mixture and stir to combine. Pour into prepared muffin tins.
Bake in preheated oven until golden brown, about 20 minutes. Cool for about 5 minutes in the tin.
Serve warm, or cool the muffins to room temperature.
Makes 12 medium muffins
Source: Cook's Magazine, November 1987
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