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
1 ½ cups cornmeal
1 ½ cups flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
2 cups shredded zucchini
½ cup vegetable oil
¾ cup crumbled Basil & Tomato feta cheese
2 eggs – lightly beaten
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.