Green Chile Red Pepper Corn Muffins with Whole Wheat

Chopped green Chile, corn and red pepper comes in a little sweet honey Cornmeal muffin mix. Both whole wheat and unbleached flours used. 

Cornmeal-based muffins are good at almost every meal, and is also good for lunch. When vegetables are added, it can increase nutrition and can provide muffin little color and texture in the process. These muffins use Unbleached flour and whole wheat flour. Whole wheat flour has been processed with the bran and germ still attached, and unbleached flour has been chemically treated to enhance the whitening. If only standard bleached all-purpose flour in the pantry, use that instead. 

Canned mild green Chile used in this recipe for taste, but warmer chopped Chile could be used instead to get warm. It also calls for thawed frozen corn, but canned corn can be used interchangeably. If the remainder is in the fridge, it is a great way to use up grilled corn on the flask from the night before. Chopped red pepper used to color himself green peppers from the garden are equally good, or canned diced peppers that have been drained. 

This recipe makes a half dozen large muffins or mini bread, using about a third cup-sized scoop or measure. If you use a smaller scoop will yield larger. Serve muffins warm or cooled.

And Green Chile Corn Muffins with red peppers 

Ingredients: 

    * A cup Yellow Cornmeal 

    * 1 cup unbleached all purpose flour 

    * 1 / 2 cup whole wheat flour 

    * 1 / 4 cup sugar 

    * 1 tablespoon baking powder 

    * 1 teaspoon salt 

    * 1 cup low fat milk 

    * 1 / 3 cup rapeseed oil 

    * 2 large beaten eggs 

    * 3 tablespoons honey 

    * 1 4-ounce can diced green Chile, drained 

    * 1 1 / 2 cup frozen corn, thawed 

    * 1 / 4 cup chopped sweet red pepper 

Procedure:

   1st Preheat oven to 375 degrees F. 

   2nd If using muffin cups, place it in a muffin pan. Otherwise, spray or grease muffin or mini bread pan shape. 

   3rd In a bowl, stir together Cornmeal, Unbleached all-purpose flour, whole wheat flour, sugar, baking powder and salt. 

   4th In a separate bowl, mix together milk, canola oil, eggs and honey. 

   5th Pour liquid ingredients into the dry ingredients. Add chopped green Chile, corn and red pepper. Mix everything until all the dry ingredients are incorporated into the dry and the vegetables have been evenly mixed throughout. Do not over mix muffin batter. 

   6th Use a scoop or a spoon, filling muffin molds or mini bread pans about 2 / 3 full. 

   7th Ask them in the oven and bake for about 12-15 minutes or until muffins have been tested in focus. 

   8th Serve hot or cold.