I got this idea from Ambitious Kitchen's Healthy Maple Sweet Potato Cornbread muffins but was in a pinch at home so I made several modifications to make this work with what I had.
These muffins are slightly sweet, spicy and savory all in one bite. Enjoy them with a nice bowl of chili or own their own with a little butter, maple syrup or honey.
1 cup corn meal, fine ground
1 cup oat flour
1 tbsp baking power
3/4 tsp chipotle powder
1/2 tsp kosher salt
2 tsp nutritional yeast
1/2 cup butternut squash puree (or see below for notes on how to make)
1 cup frozen yellow corn (divided in half)
1 large egg
1 1/4 light coconut milk from the can
3 tbsp pure maple syrup
1 tbsp olive oil
1 oz smoked sharp cheddar
1. Preheat oven to 400 degrees and line a muffin tin with 12 liners, sprayed with non stick spray.
2. In a large mixing bowl, combine corn meal, oat flour, baking powder, chipotle powder, salt and nutritional yeast. Combine and set aside.
3. In a small food processor, combine butternut squash (see below for note), 1/2 cup corn, egg, coconut milk, maple syrup and olive oil. Pulse until combined and almost smooth. Pour into the mixing bowl with the dry ingredients.
4. Mix ingredients until combined and then add in the remaining 1/2 cup of corn and sharp cheddar. Mix until combined.
5. Scoop muffin batter divided evenly between the 12 muffin tin liners and bake for 20 minutes or until a toothpick comes out clean. Let the muffins cool in the liners before removing.
Note: butternut squash- I measured out a heaping cup of frozen butternut squash cubes and put in a microwave safe bowl with 1 tbsp water and microwaved for 6 minutes, stirring halfway. Once it's slightly cooled, it can be added whole to the food processor with step 3 above.