This simple combination of corn, jalapeño, and red pepper in a gluten-free oat batter, baked in mini-muffin tins, is not only quick and easy, but very flavourful as well.
Mexican Corn Bites makes 24 “bites” (mini-muffins)
- ½ cup almonds
- 1 cup oat flour or corn meal
- 1½cups rolled oats
- ¾ cup nutritional yeast
- 2 tablespoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 ½cups corn
- 1 cup blended with wet ingredients
- 1½ cups pulsed in with jalapeño and red pepper at end
- 1 cup salsa
- 1 tsp taco sauce
- ¼ cup water
- 2 tsp vinegar
- 2 jalapeños, small dice
- 1 red pepper, small dice
Add almonds to food processor and process to medium chunk.
Add flour, oats (or corn meal), nutritional yeast, baking powder, cumin and coriander and blend well.
Add 1 cup of the corn, salsa, taco sauce, water and vinegar and blend in well.
Add the other 1½ cups of corn, jalapeño and red pepper and pulse to fold into the batter.
Spoon into mini-muffin pan and bake at 375º for 30 minutes. I use silicone muffin pans so I can pop them out easily.
Let cool for 20 minutes before removing from pan.