I know it’s pumpkin spice everything right now. Believe me, I understand. I walked by a huge endcap display at the store yesterday and had to tamp down my urge to buy pumpkin spice soap, cheerios, hot chocolate, oatmeal, and cookies. Yes, fall is upon us, and it’s moving very fast this year in our neck of the woods, But the farm stands are still abundant with the summer harvest. In fact, this is when many things are ripe and ready to pick. And corn is still filling the farm stands.
If you are like us, we always buy too much corn and then cook too much corn. So we always have a couple of cooked corn on the cob leftover in the fridge. Sometimes it gets eaten, sometimes not. This week, I decided to cut the kernels off of some leftover corn on the cob and add them to some fresh corn muffins. And corn muffins can be easily frozen to be eaten at breakfast or with a southern style meal. Nothing gets wasted and the corn kernels add a hearty sweetness and texture to the muffins.
Sweet Corn and Pistachio Muffins
Ingredients:
1 cup flour
1 cup cornmeal
2 corn cobs, cooked, kernels cut off the cob
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
2 large eggs
1/2 cup sour cream
8 Tbsp. butter, melted and slightly cooled
1/3 cup finely chopped shelled pistachios
*To do a spicy variation, sub the pistachios with chopped jalapenos!
Directions:
Spray 2 muffin tins with non-stick cooking spray. Preheat oven to 375˚.
In a medium bowl, mix dried ingredients. Set aside.
In a large bowl, whisk the eggs with the sugar until thick. Then add the butter and whisk, then add the sour cream, and whisk until smooth and creamy.
Gradually add the dried ingredients and whisk until just until smooth. Fold in the pistachios and the corn kernels.
Spoon the batter into the muffin tins, 2/3 full.
Bake until puffy and golden brown, and center springs back to the touch-about 15 minutes.
Let cool on a cooling rack. Store muffins in an airtight container for 3 days or freeze.
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