I thought I would write an entry about the dish we started calling corn poppers around my house. My dear friend Megan would go so far as to request poppers when she walked in the door for dinner. Luckily, they are quick and easy to make!

By adding a little whole corn, these muffins have a great bite, a little bit of sweetness and a lot more pop! Basically, just select your favorite vegan or vegetarian corn muffin recipe (I picked Deborah Madison’s below) and fold in a cup of corn. Either fresh or frozen works well, but fresh is better. If you are using frozen, microwave for 3 minutes, or until the corn is defrosted but not steaming.

I serve these with a little butter or margarine and honey.

Corn Popper Muffins

adapted from Deborah Madison’s Vegetarian Cooking for Everyone

Ingredients:

• 2 tablespoon butter
• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 1/4 cup veggie oil
• 3 tablespoons honey
• 1 cup skim milk
• 1 cup frozen corn (fresh is better!)

Instructions:

1. Preheat the oven to 425 degrees.
2. Melt butter in the microwave.
3. Brush muffin cups with butter and set aside leftover.
4. Meanwhile, stir the dry ingredients together and make a well in the center of the bowl.
5. In another bowl, whisk together the wet ingredients. Pour any excess butter into the wet ingredients.
6. If you using frozen corn, microwave 1 cup for 3 minutes, or until warmed but not steaming.
7. Quickly mix the wet and dry ingredients together and fold corn into batter.
8. Pour 1/4 to 1/2 cup dollops into the muffin pan.
9. Bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 20 minutes.
10. Serve hot right from the pan.

— Makes 12 muffins