Friday, June 15, 2012

Chili, Salad, Corn Muffins

I've talked about this chili, right? Throw everything in the slow cooker, let it cook for 8 hours, come home to yum.

What chili isn't made more awesome and complete without the addition of corn muffins? I love corn muffins. I didn't get a picture of them not in the tin because we just wanted to eat dinner, but this is good enough, right?

Corn Muffins

1 1/3 c almond milk
1 1/2 tsp apple cider vinegar
1 c corn meal
1 c flour
2 tsp baking powder
1 1/2 tsp salt
1/4 c oil
1 c frozen corn
some chopped pickled jalapenos, optional

Preheat oven to 375. Oil a muffin tin.

Mix the milk and cider and let it sit while you whisk together the dry ingredients until thoroughly mixed. Add the oil and milk, whisk until barely mixed. Toss in the corn and jalapenos, mix them in with a few go rounds of the whisk, then divide into the tin, using only 10 wells. Bake for 18 minutes. Remove, let 'em sit for a couple of minutes, then slather with Earth Balance and enjoy with your chili.

Enjoy with a yummy salad, and perhaps your lens cap if you are so inclined.

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