Black Bean Corn Muffins Recipes

LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
• Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
• Combine all ingredients in a bowl. Let sit 30 minutes before serving.
• Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
• Combine all ingredients in a medium bowl.
• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLACK BEAN CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
• In a large bowl, beat together the egg and milk.
• Add all remaining ingredients and mix well.
• Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
• Turn out and serve immediately or let cool on rack or towel.
• Good with Cajun dishes, chili, fish, and even for breakfast!

BLACK-EYED PEA CORN MUFFINS

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
• In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
• Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.