We never discussed halloween! Shame!
Let’s discuss – we can talk about all the candy my daughter collected and how magically all the mars bars and snickers disappeared. We can talk about how I had one cute lady bug and one beautiful Elsa princess and how these costumes are now who knows where. Or we could just talk about these muffins. These delicious corn muffins that were paired with a vegetarian chili for the perfect pre-trick or treat meal.
I think the reason cornbread pairs so wonderfully with chili is cornbread, by nature, is a little dry. Dipped in some chili – perfection. These muffins however are kept moist by Greek yogurt and canola oil. Kind of like our previous cheddar and cornbread loaf, although in muffin form. Which I find slightly more kid friendly, freezer friendly, and portable. So perfect chili partner or snack on the go.
Please use some full fat aged cheddar over the lower fat plastic tasting stuff – a little goes a long way and the flavour is just a million times better.
This recipe makes 8 muffins, but I would suggest doubling up and freezing some. It’s always good to have an emergency stash of corn muffins, no?