I made these muffins a few weeks back. They were really simple but I knew I wanted to make a couple of adjustments. I'd used coconut oil, didn't like it, gave an unusual taste. Tonight I revisited the stuffed muffin. Back to school is looming on the horizon here and frankly, I need to go grocery shopping so this is creative cooking week!
1 cup cornmeal
1/2 cup flour *
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 cup milk **
2 tablespoons vegetable shortening, melted***
* I used Bob's Red Mill Gluten free all purpose flour
** I subbed in vanilla Rice milk, I only had vanilla on hand, you could not tell I used flavored milk.
*** I melted Earth Balance this time, much happier with the result.
Sift and mix the dry ingredients.
Add the milk and melted butter. After I mixed the wet into the dry ingredients I added my precooked sausage, frozen corn about 1-2 cups cooked, rinsed black beans and gave it a stir.
Pour into greased muffin tins (I used muffin papers) and bake at 350F for 30 minutes.
The result was a muffin that reminded all of us of tamales, very moist, very dense and very filling. I will be making and freezing a batch of these before the back to school rush takes over my brain. To round out the meal I made a very simple salad (I told you I need to go grocery shopping!) and dressed it with a lime tomatillo dressing.