Corn and Veggies mini Muffins
Ingredients
• 1 cup of Maseca® Antojitos corn masa flour
• 2 cups of corn kernels, fresh or frozen
• ½ cup of zucchini, finely diced
• ½ cup of carrots, finely diced
• 1/4 cup of red bell pepper, finely diced
• ¾ cup of Oaxaca cheese or mozzarella, shredded
• 1 ½ of cup milk
• 2 eggs
• 1/4 cup of melted butter
• 1/4 cup of vegetable oil
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• 2 tablespoons of chopped cilantro
Preparation
1. Preheat oven to 375°F. Grease a muffin pan or line with paper liners.
2. Add corn kernels and milk to a blender. Blend until smooth.
3. Pour mixture into a large bowl. Add eggs, melted butter, oil, salt, sugar, and baking powder. Mix until combined.
4. Stir in the Maseca® Antojitos corn masa flour until smooth. Let batter rest for 5 minutes so the masa hydrates.
5. Fold in zucchini, carrots, bell pepper, cheese, and cilantro.
6. Fill muffin cups about ¾ full.
7. Bake for 22–25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before removing from the pan.
9. Serve warm with crema, salsa verde, or extra cheese on top.
