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Jalapeño and Salsa Corn Muffins

Jalapeño and Salsa Corn Muffins

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Serves: 12

INGREDIENTS

  • 1 cup diced onion
  • 1 jalapeno, seeded and chopped
  • 2 cups kale, stems removed and leaves chopped into bite-size pieces
  • ¾ cup fresh or frozen corn
  • 1 cup cornmeal
  • 1 cup whole wheat flour or oat flour
  • 1 teaspoon baking soda
  • ½ cup unsweetened oat milk (or soy or almond milk)
  • ¼ cup unsweetened applesauce
  • 3 Tablespoons pure maple syrup
  • 1 cup salsa

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In a frying pan, cook the onion, jalapeno, kale,and corn over medium-high heat for 5 minutes,or until all the vegetables are cooked through.Add a teaspoon or two of water if the pan gets dry. Set aside.
  3. In a large bowl, combine the cornmeal, flour, and baking soda. Add the oat milk, applesauce, and maple syrup, and stir to combine. Add the cooked veggies and the salsa, and stir the batter until well mixed.
  4. Divide the batter evenly among the wells of a standard muffin tin.
  5. Bake for 25-28 minutes.
  6. Eat while they are hot!

* Excerpted from Prevent and Reverse Heart Disease Cookbook by Ann and Jane Esselstyn.
Publisher the Penguin Group Copyright @2014. Available from Penguin Publishing Company.