|Smokey Mini Corn Muffins|
Corn Muffins are always a hit. These mini ones can be served as part of an appetizer assortment, are great with soups and salad or part of the main meal. The accompanying spreads add an additional layer of flavor, but the muffins are fabulous on their own. We have made them parve, but they can be easily made dairy.
Ami Magazine invited KosherEye, along with five other cooks, to participate in a "Secret Ingredient" Cooking Challenge. Included in the group were cookbook authors, food columnists, and leading kosher bloggers. The challenge? To create a recipe in a little over one week that included the "secret ingredient" - Smokey Flavored Baked Bits made by The Quality Choice, a division of Baker’s Choice. The recipes appeared in Whisk, the food section of Ami Living Magazine and we are delighted to share our creation, which was inspired by our Southern heritage.
1 cup all-purpose flour
Preheat oven to 400 degrees. Spray two mini muffin pans with cooking spray.
In a large bowl, combine the flour, corn meal, baking powder, salt, and sugar. Using a whisk, mix the ingredients until blended and set aside.
In another bowl, whisk together the eggs, parve sour cream, melted margarine, and soy milk. Stir this mixture into the flour mixture just until blended. Fold in the corn and Baked Bits.
Spoon batter into prepared pan, 1 heaping teaspoon per muffin, and bake for 10 - 12 minutes or until toothpick inserted into center of muffin comes out clean. Start checking at 10 minutes.
Cool muffins in pan for five minutes and then turn out onto cooling rack to cool. Repeat procedure with the remaining batter.
Yield: 45 – 48 mini muffins
Recipes: Bread, Corn Muffins, Parve, Kosher