Delicious, savory, and moist cornmeal muffins. Serve with a hearty stew or chili, such as Winter Chili with Collard Greens. Adapted from Moosewood Restaurant New Classics.

INGREDIENTS

• 1 cup organic cornmeal
• 1 1/2 cups unbleached white flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 tbsp granulated, organic sugar
• 1 1/2 cups shredded, organic Cheddar cheese
• 2 organic, cage-free eggs
• 1/2 cup organic canola oil
• 1 1/4 cups skim, organic milk
• 4-6 oz canned, diced green chilies

DIRECTIONS

1. Preheat oven to 350 degrees F. Prepare a standard 12-cup muffin tin by coating the cups with cooking spray or lining them with paper liners.
2. In a large bowl, sift together cornmeal, flour, baking powder, salt and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, and green chilies.
3. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without over mixing.
4. Spoon about 1/4 to 1/3 cup of batter into each muffin cup.
5. Bake for 20-30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cook on a rack.