Black Bean Corn Muffins Recipes

Steps:

• Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
• In a large bowl, beat together the egg and milk.
• Add all remaining ingredients and mix well.
• Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
• Turn out and serve immediately or let cool on rack or towel.
• Good with Cajun dishes, chili, fish, and even for breakfast!

Steps:

• Heat oven to 350°F.
• Melt bittersweet chocolate in small microwaveable bowl as directed on package. Stir in oil.
• Process beans and 1 egg in food processor until smooth. Add syrup, baking powder, vanilla, melted chocolate mixture and remaining eggs; process until well blended.
• Spoon into 12 paper-lined muffin cups; sprinkle with chocolate chips.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from pan to wire rack; cool completely.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
• Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
• Combine all ingredients in a bowl. Let sit 30 minutes before serving.
• Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
• Combine all ingredients in a medium bowl.
• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.