Feta Poblano Corn Muffins

Feta and Poblano Corn Muffins

As the weather gets cooler, soups and stews are on my mind.  As much as I enjoy a nice bowl of soup, it’s not a meal to me unless it’s accompanied by something else – a salad, bread, or as on recent soup nights, a savory muffin.  When I first saw this recipe I wasn’t sure if the kids would eat these.  My daughter doesn’t like feta and I thought the pepper might be too spicy for both kids.  The original recipe called for a roasted jalapeno.  Would you believe that the grocery store was out of jalapenos the day I did my grocery shopping?!!  Poblano peppers are pretty mild, so I used one of those instead.  These muffins smelled amazing while baking.  And taste-wise?  These were delicious!  Between the roasted poblano, the feta cheese crumbles, zucchini and spice topping, these muffins were bursting with flavor.  And yes, the kids ate these and liked them, roasted poblano peppers and all!  These muffins accompanied Crockpot Potato, Cheddar and Ale Soup to make a delicious meal!  I was able to enjoy the leftover muffins for breakfast and even froze some extras for another day!


Feta Poblano Corn Muffins
Recipe adapted from Living The Gourmet


Corn Muffins:
1 ½ cups cornmeal
1 ½ cups flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
1 roasted poblano pepper  – chopped without seeds
2 cups shredded zucchini
1 cup almond cashew milk
½ cup vegetable oil
¾ cup crumbled Basil & Tomato feta cheese
2 eggs – lightly beaten
Spice Topping:
1 tsp. sugar
½ tsp. salt
1 tsp. garlic powder
½ tsp. paprika

Butter for sprinkling on top of each muffin

1. Preheat Oven 375 degrees.  Place muffin cups/cupcake liners in muffin pan or butter/spray with non-stick cooking spray.

2.  In a large bowl combine the cornmeal, flour, salt, baking powder and sugar and mix together.

3. In a separate bowl combine the eggs, zucchini, oil, almond cashew milk, feta and poblano; gently mix all together.

4.  Pour the wet ingredients into the dry ingredients, stirring to combine.  Fill each muffin cup ¾ of the way then top each with a sprinkle of the spice topping. Place a little pat of butter on top of each muffin.

5.   Bake for 20 – 25 minutes or until a toothpick inserted into a muffin comes out clean.  Let the muffins cool before removing from pan..



One Comment

  1. Your Feta Poblano Corn Muffins will be just loaded with flavors that we love! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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