Black Bean Corn Muffins

"These muffins are based on the Black Bean Fritters that I learned how to make during class at Culinary Communion (which are one of my favorite luxury fried foods to snack on). Since some folks were concerned about the deep frying of the fritters, I decided to make them into a baked muffin form, instead. I'm happy to say that they are equally as delicious and much more healthful as muffins! I made a quick-to-prepare version this first time, with a Jiffy mix, but will be making a from-scratch version in the future."
 
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photo by Julesong photo by Julesong
photo by Julesong
Ready In:
25mins
Ingredients:
10
Yields:
16 mini muffins
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ingredients

  • cooking spray
  • 1 egg
  • 13 cup milk
  • 12 cup diced roasted red pepper
  • 12 cup diced roasted yellow peppers or 1/2 cup roasted orange bell pepper
  • 12 cup corn
  • 12 cup black beans
  • 12 teaspoon granulated garlic
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 1 teaspoon vegetable oil
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directions

  • 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!

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Reviews

  1. These were good, but I agree with another reviewer that they seem to be missing something. I do think diced green chiles or jalapenos would be good in this. After tasting the first batch, I added in some chili powder to the second batch, and that seemed to help some with the flavor. I think the other reviewers suggestion of cumin might be nice, too. Oh, and I also added in a handful of shredded cheese. I'll definitely make these again. I'll just season the batter a bit more next time. These went great with Recipe #104086!
     
  2. Tested by several and everyone really enjoyed these muffins. I am giving it a 4 b/c, to me, they needed a little something more in taste. Perhaps diced jalapenos or cumin. To my husband they were perfect. I did add about 1/2 cup shredded cheese. We do love the fact they are baked and not fried : ) Nice adaptation!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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