Best Black Bean Corn Muffins Recipes

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LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS



Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 52

1/4 cup olive oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper
2 red onions, finely diced
1 tablespoon minced garlic
1 jalapeno pepper, finely diced
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro
Tri-Color Salsa (recipe follows)
Avocado Relish (recipe follows)
Blue Corn Muffins (recipe follows)
2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillos, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

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.

BLACK BEAN CORN MUFFINS



Black Bean Corn Muffins image

These muffins are based on the Black Bean Fritters that I learned how to make during class at Culinary Communion (which are one of my favorite luxury fried foods to snack on). Since some folks were concerned about the deep frying of the fritters, I decided to make them into a baked muffin form, instead. I'm happy to say that they are equally as delicious and much more healthful as muffins! I made a quick-to-prepare version this first time, with a Jiffy mix, but will be making a from-scratch version in the future.

Provided by Julesong

Categories     Lunch/Snacks

Time 25m

Yield 16 mini muffins

Number Of Ingredients 10

cooking spray
1 egg
1/3 cup milk
1/2 cup diced roasted red pepper
1/2 cup diced roasted yellow peppers or 1/2 cup roasted orange bell pepper
1/2 cup corn
1/2 cup black beans
1/2 teaspoon granulated garlic
1 (8 1/2 ounce) box Jiffy corn muffin mix
1 teaspoon vegetable oil

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!

Nutrition Facts : Calories 88.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 14.2, Sodium 235.1, Carbohydrate 13.8, Fiber 1.7, Sugar 3.3, Protein 2.4

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