Sweet and savory cornbread muffins with a hint of heat from oven roasted poblano peppers! No need to dirty bowls or beaters - whip up these delicious muffins in a BLENDER!
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:8servings
Ingredients
½cupsugar
1egg
2tablespoonshoney
¼cupplain greek yogurt, (I used 0% fat, may sub sour cream)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
3tablespoonsoil, (I used extra virgin olive oil)
½cup corn meal
1cupflour
½cupfrozen yellow corn, thawed
1largepoblano pepper
Instructions
Preheat oven to broil. Place whole poblano pepper on the rack on a sheet of tin foil. Cook 3-4 minutes until skin starts to blister. Turn poblano over and cook another 3-4 minutes on the other side. Rinse the poblano under cold water for about 30 seconds, then pat dry. Carefully remove any large pieces of the skin that are separating from the pepper. Slice lengthwise, remove the stem and seeds, and finely dice the poblano.
Switch oven to bake and preheat to 350. Spray muffin tins generously with cooking spray. Add sugar, egg, honey, and greek yogurt to your blender and pulse until smooth. Add baking powder, baking soda, salt, and oil and pulse 5-10 seconds. Add corn meal, flour, corn and pulse until smooth. Gently stir in peppers.
Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 12-16 minutes until tops begin to brown slightly and an inserted toothpick comes out clean. Allow to cool. Drizzle with honey and serve warm or at room temperature. Enjoy!
Notes
Store in airtight container at room temperature up to three days or in fridge up to five days.