Fresh Corn & Green Chile Corn Muffins

fresh corn & green chile corn muffins
(makes 12 muffins)
extra virgin olive oil
1 1/4 cups yellow cornmeal, medium grind
1/2 cup white whole wheat flour**
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large egg
1 cup coconut milk
1 tbsp honey
1/4 cup extra virgin olive oil
3 tbsp fresh new mexican green chile, peeled, seeded and chopped (or use frozen, see resources)
3/4 cup fresh corn, freshly shucked if possible (organic frozen corn can be used out of corn season)

preheat oven to 425 degrees.  add paper liners to a 12 unit muffin pan.  using a paper towel, oil the liners with olive oil.  set aside

in a large bowl. sift together the cornmeal, flour, baking powder, baking soda and salt.  in a small bowl, whisk the egg with the coconut milk, honey, olive oil and green chile. add the wet ingredients to the dry and stir together until just mixed.  stir in the corn.  distribute the cornmeal mixture evenly between the muffin cups. place in preheated oven  and bake for 20-25 minutes or until tops are golden brown.  use a cake tester in the center of a muffin and when it comes out clean the muffins are done.  i serve with butter and honey.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**
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