Ahhhhhh, baked goods. There is nothing much better. Homemade baked goods, that is, fresh from the oven. Not the bland bakery items that can be found in too many stores, dry and overly sweet, lacking in both flavor and texture. No, I’ve always craved the baked goods that I make myself. Crisply chewy cookies, richly moist cakes, bubbling fruit pies with flaky crusts. Breads with golden exteriors and soft, springy innards. You get the idea. But for the most part I stopped baking many years ago. (With a few exceptions, of course, such as this and this.) Baked goods are, tragically, not very healthful, even the ones that have been altered to be a little less sinful. (With a few exceptions, such as this.) And because they are so good, I find it nearly impossible to consume in moderation. It is amazing how quickly a few dozen cookies can disappear. Poof, and nary a crumb remains. So I bake only once in a great while on average. But I’m always ready to test a recipe that is both luscious and healthful.
This recipe is my latest tasty but guilt-free concoction. The little muffin bites have a wonderful flavor and texture, yet not one ingredient is in the least bit objectionable. Perhaps the flour, you might say, but there is so very little of it that its presence is negligible. The rest consist of nothing but vegetables, spices, coconut milk, and a couple of eggs. An excellent mix of complex carbs, good fat, and fragrant spice, with a little protein mixed in. The muffin bites are incredibly easy to make. And they are versatile- excellent for a snack or for breakfast, or as a complement to a meal. Perfect little bites to take to a picnic or barbeque. They disappear quickly, like those naughty cookies, but without leaving behind the slightest trace of guilt.
Nearly-Flourless Chili Corn Muffin Bites
2 cups cooked corn
2 eggs, lightly beaten
3 T all-purpose flour
1 green onion, minced
1 tsp pure chile powder
1/8 tsp cayenne pepper
3/4 tsp salt
3/4 cup coconut milk (not low-fat) or cream
Preheat the oven to 375oF. Lightly grease a 24-cup mini-muffin pan.
In a food processor, pulse the corn until it reaches a chunky consistency (do NOT puree). Transfer to a bowl. Add the remaining ingredients, along with several grinds of fresh black pepper, and stir until incorporated. Spoon into the 24 mini-muffin cups.
Bake until just cooked through, approximately 15 to 20 minutes. (The muffins will have a slightly custard-y texture, so they will be moist in the center, even when fully cooked.) Allow to cool for about 15 minutes before removing from the pan and serving. (These are also very good served at room temperature- the flavors have blended and the texture has matured.)