For quick morning fuel during the holiday season, serve these muffins with your favorite salsa.
On-The-Go Muffins with Chiles and Corn
12 large eggs
1/2 cup Green Valley Organics Kefir
1/4 teaspoon salt and ground black pepper
1 cup corn (fresh or frozen) coarsely chopped
1 can (4.5 ounces) mild green chiles
1/4 cup each: chopped fresh cilantro and thinly sliced scallions
Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray. Assemble your ingredients.
Beat eggs with kefir, salt and several grinds of pepper. Stir in corn, chiles, cilantro and scallions, reserving some of each for the tops. Add Kefir, salt, pepper to eggs. Add corn, onions, chiles, cilantro to eggs.
Pour egg mixture into muffin cups to 2/3 full.Pour egg mixture into muffin tins.
Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)
Makes 1 dozen.
*Recipe and image created for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at threemanycooks.com. She is AARP’s official food expert and a contributing columnist for Runner’s World magazine. She is former Executive Editor of Cook’s Illustrated magazine and the author of seven cookbooks.*