One weird thing about me is that I’m planning all the upcoming stuff waaaay ahead. So I’m already considering places to spend New Year 2015, next summer and schools for my yet-not-even-in-plan kids. Naturally, I’ve been all about blueprinting this year’s Halloween for the last couple of weeks. Well, at least the food part of it.
I just looove this day, although it’s not celebrated as commonly and widely here in Russia as it is, say, in the US. It’s not that I’m all about witches and demons and stuff, but the day gives you a good reason to throw one more party even though Christmas and New Year are still two months ahead. And I simply need this kind of stuff to live through the rest of autumn (not its best part, by the way) till the holiday season.
So, I’ve started choosing snacks that will go for Halloween (non-pumpkin and non-daunting) and I should say these cheese-corn- spring onion mini muffins are definitely one of my fav. And well, okay, they are not all healthy, not as healthy as green salad for sure, but hey, they’ve got corn and spring onions and they are MINI, which is not a bad start =).
You will need:
- 80 g all-purpose flour
- 80 g cornmeal
- 100 g canned corn kernels
- 1 tbsp sugar
- 125 ml buttermilk
- 50 g butter, melted
- 50 g semi-hard cheese, grated
- 2 tbsp spring onions, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- + mini muffin baking pan (mine goes for 20 mini-muffins)
Preheat your oven to 220ºC. In a large bowl, combine flour, cornmeal, sugar, baking powder and baking soda. Make a deepening in the centre of the mixture and add an egg, buttermilk, melted butter (make sure it’s not hot), corn and chopped spring onions. Stir gently until the batter is smooth. Then mix in the cheese. Place the batter in the muffin pan, dividing it evenly among the cups. Bake for 15-17 mins until the tops of muffins are golden brown and a toothpick comes out clean.