Tomato Chipotle Corn Muffins Recipe

Name: Tomato Chipotle Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 cup all purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 egg beaten; 1/4 cup vegetable oil (I prefer to use sunflower or coconut oil); 3/4 cup whole milk; 1/2 to 1 cups corn (fresh, frozen, or drained canned); 2 tablespoons tomato paste; 1/4 tablespoon paprika; 1/4 tablespoon cayenne powder; 1/4 tablespoon chipotle powder; 1/4 tablespoon cumin; 1 teaspoon garlic powder; 2 tablespoons tamari sauce; to taste salt and pepper

Servings: persons

1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg beaten
1/4 cup vegetable oil (I prefer to use sunflower or coconut oil)
3/4 cup whole milk
1/2 to 1 cups corn (fresh, frozen, or drained canned)
2 tablespoons tomato paste
1/4 tablespoon paprika
1/4 tablespoon cayenne powder
1/4 tablespoon chipotle powder
1/4 tablespoon cumin
1 teaspoon garlic powder
2 tablespoons tamari sauce
to taste salt and pepper

1
Preheat the oven to 400u00b0F. Grease or line a muffin tin with paper liners.
2
In a small bowl, whisk together tomato paste, paprika, cayenne powder, chipotle powder, cumin, garlic powder, tamari, and salt and pepper. Set aside.
3
In a large bowl mix the flour, cornmeal, salt, sugar, and baking powder until just combined. Do not over-mix. Gently fold in the corn.
4
Add the chipotle tomato mixture to the batter and gently stir to combine. Scoop the batter into the prepared muffin tin.
5
Bake at 400u00b0 F for 15-20 minutes or until a toothpick comes out clean.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup cornmeal, 1 cup all purpose flour, 1/3 cup sugar, 2 teaspoons baking powder, and more.

Yes, Tomato Chipotle Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Chipotle Corn Muffins

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