Now that I know what to do with at least some of the corn I get, it makes me a little less frustrated when the bags and bags show up at my house. With this recipe in my book, I can make the muffins for other people and then drop them off for a special snack. My step-dad really enjoyed these so I always make him great big batches every time he brings me his favorite vegetable. I don’t know if that means he will be bringing more, but at least I know what to do with it now! Check out what they are saying about this recipe over at Living Healthy In Seattle:
“Enjoy hot, room temp, or even chilled.”
You can eat these any day, any time, any temp, and they are fantastic each and every time!
Ingredients
2 cups fresh raw corn; cut off the cob, divided
1/2 cup canola oil, plus more fore greasing tin
2/3 cup egg whites
1 cup low fat Daisy cottage cheese or nonfat quark
1/2 cup cornmeal
2/3 pound Kraft pepper jack cheese; shredded
3/4 cup canned diced hot green chiles
1 teaspoon Morton salt
Instructions
Heat the oven to 350 degrees.
Lightly grease a muffin tin for 12 muffins.
In a blender or food processor, blend 1 cup of corn, the oil, egg whites, and cottage cheese or quark until smooth.
In a large bowl, mix the remaining 1 cup of corn, cornmeal, pepper jack, chiles, salt, and egg white mixture until combined.
Fill the muffin tin, then bake for about 35 minutes or until a knife inserted into the center of a muffin comes out clean and the tops are turning crispy golden brown.
Cool in the tin for 10 minutes, then carefully remove to a wire rack. Serve warm, room temperature, or cold.
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Quick Tip: Fresh jalapenos can be used in place of the canned chilis.
Thanks again to Living Healthy In Seattle for this tantalizing recipe.
