Nutty-Cheesy Party Corn Muffins
DX created this High-Protein Corn Muffin Recipe that will knock your socks off!
Dry Ingredients:
1 pack of Krusteaz CarbSimple Cornbread mix (Cornmeal with additives)
(If this specific product is unavailable in your area, substitute any Reduced Carb Corn-Meal Mix)
1/4 cup of bean flour
1/4 cup of Krusteaz CarbSimple bread dough mix (same substitution here)
1/4 cup of fine Yellow Corn Meal
1 tablespoon of Gen-Soy or UnJury Un-Flavored Protein Powder
1 teaspoon of Baking Powder
1/2 teaspoon of salt (I use butter flavored popcorn salt. Yum!)
2 tablespoons of Flaxseed Meal
1 to 2 tablespoons of Splenda (to taste)
Wet Ingredients:
2 large eggs, and one extra egg white
1/2 cup of low-fat or fat-free sourcream
1/4 cup of low-fat buttermilk.
1 tablespoon of light olive oil
1/2 Teaspoon of McCormick’s Imitation Butter Flavor Extract
Other Ingredients:
1 can of corn (no sugar added)
1/2 cup of textured vegetable protein
1/2 cup of grated fat-free or low-fat cheese, or soy-cheese substitute
1/4 cup of finely chopped pecans
Approx. 1/2 cup pecan halves
Pour can of corn with liquid in bowl and mix with textured vegetable protein. (Allow this to sit until TVP has soaked up most of liquid.) Combine all dry ingredients in a large mixing bowl.
In a separate bowl, beat eggs and extra egg white. Into eggs, whisk rest of “Wet” ingredients.
Mix wet ingredients and corn/TVP mixture into dry ingredients. The batter should have consistency of soft serve ice cream. If it is too wet/runny, add a spoon or two of Krusteaz CarbSimple bread dough or pancake mix (or any low-carb baking product). If it is too dry, add a touch of water.
To this batter add the finely chopped nuts and cheese. Save back the Pecan halves.
Spray Pam or other non-stick spray into a non-stick “micro-muffin” pan (the ones that have muffin openings about 1-1/2″).
Spoon in the batter to fill each cup about 3/4 of the way full. (They will rise a lot.)
And add a pecan half to the top of the batter in each one.
Bake at 350 degrees until golden brown.
This big batch of batter will make about 3 dozen of these little muffins. Each of these little guys contains approximately:
1 gram fat
8 grams carbs
13.5 grams protein!
Because of the size you feel like your getting a big deal. And because of the multitude, your family or party guests will keep popping them down. I usually make these as an accompaniment to chili or pinto beans. When served with the beans, the combination is great for Vegetarians and provides the complete set of amino acids! If you have it, the tiniest pinch of saffron, finely ground, added to the batter makes them phenomenal! And if it is truly a party, add one small jar of pimentos and 1/4 cup of finely chopped chives. They look wonderful and taste great.
Go forth and Cook!
Best Wishes,
Dx
