Green Chili Cheddar Corn Bread Muffins

These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!


Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.

1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)



Directions:
1. Preheat oven to 400 degrees F

2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.

3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.

4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.

5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.

Yum!!

Yeast Free Bread

This bread requires minimal ingredients, and goes great with soup, salad, or even on it's own dipped in extra virgin olive oil sprinkled with your favorite herbs. Mmmm...bread!

Ingredients:
3 cups whole wheat flour (preferably stone ground)
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups rice milk or water (works with any liquid)
1/4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)

Directions:
1. Mix dry ingredients.
2. Do not sift the flour!
3. Mix liquids and add to dry.
4. Stir until there is no more dry flour.
5. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
6. The dough should be moist but not sticky.
7. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
8. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
9. This is a country style bread that should be sliced thick.
10.It is important not to overwork the dough.
11. Shape into a ball or an oval, with oiled hands.
12. Place on clean baking sheet.
13. Bake for 40 minutes at 400F.
14. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
15. For tea time add a tsp pure cane sugar.
16. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
17. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
18. Sprinkling of seeds in the dough or on top of the bread is also an option.

Moist Banana Bread

This banana bread in sooo tasty. I like to spread each slice with whipped butter and serve with hot coffee for breakfast. This is one of my favorite comfort foods! Reminds me of the one my mom used to make when I was growing up : )

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
3-4 mashed overripe bananas (I use 4 to get that extra moist banana flavor)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.