The Lovell Table

Whew that title is a mouthful but these muffins are a yummy mouthful. These are interesting and versatile. You can serve them up for breakfast or as a side at a dinner or lunch. They involve limited fuss to make and are very different!

I will warn you that with the addition of the jalapeno they are very spicy. You can omit the jalapeno if you do not want a strong kick with each bite.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 1/2 teaspoons tajin plus more to top
• 6 tablespoons melted plant based butter
• 2 eggs
• 1 cup of almond milk
• 2 husks of corn removed from the cob
• 1/2 cup shredded cheddar cheese
• juice and zest of 1 lime
• 1- 1 1/2 chopped jalapenos (optional)

Method

1. Preheat oven to 350 degrees
2. Combine dry ingredients (flour, baking powder, baking soda, salt, tajin)
3. Whisk together wet ingredients (almond milk, eggs, lime zest, lime juice, butter)
4. Fold in corn, jalapeno, and cheese with a spatula
5. Scoop batter into a well greased muffin tin
6. Sprinkle tops with more tajin
7. Bake for 25 minutes