Tortilla Chip Muffins With Honey Butter

The Washington Post, April 19, 2006

• • Cuisine: American
• • Course: Bread

Summary:

The secret to these muffins is using crushed corn tortilla chips instead of cornmeal: "a good way to use up stale chips," says Merlyn Ruddell, a friend of Food contributing writer David Hagedorn. He used Pamela's Ultimate Baking and Pancake Mix, and it worked particularly well. Barley flour may be substituted as wheat- and gluten-free alternative, but if you use it, double the amount of baking powder.

Merlyn Ruddell used only organic and natural ingredients for this meal, so all ingredients used in this recipe are organic unless otherwise specified. But you needn't be so strict. The recipe also will work if you substitute regular ingredients for some or all of the organic and natural products.

*Note: Wheat- and gluten-free baking mix is available at Food Lion and Wegmans and at health-food stores, such as the Bethesda Co-op, My Organic Market, Natural Organic Foods, Takoma Park Silver Spring Co-op and Yes! Organic Market. Coconut oil is available at Safeway, Wegmans and Whole Foods stores and some Shoppers Food & Pharmacy stores in addition to health-food stores.

Makes 10 muffins

Ingredients:

• • 3/4 cup finely crushed tortilla chips, such as Kettle brand
• • 1 1/4 cups wheat-and gluten-free baking mix*
• • 1 teaspoon baking powder
• • 1/2 teaspoon baking soda
• • 1/4 teaspoon salt
• • 2 tablespoons sugar
• • 1 cup 2 percent milk
• • 1 large egg
• • 1 tablespoon coconut oil, melted*
• • 1 teaspoon apple cider vinegar
• • 1/2 stick (4 tablespoons) unsalted butter, softened
• • 1/4 cup honey
• • 1 to 2 teaspoon vanilla extract

Directions:

Preheat the oven to 400 degrees. Lightly grease the wells of a 12-cup muffin pan or line 10 of them with muffin papers. Fill the remaining 2 wells with a few tablespoons of water.

In a large bowl, combine the tortilla chips, baking mix, baking powder, baking soda, salt and sugar and mix well. In a small bowl, combine the milk, egg, oil and vinegar until just blended. Add to the dry ingredients and mix until just combined. Fill the prepared muffin pan and bake for 12 to 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Transfer the pan to a wire rack to cool slightly, then turn out the muffins.

In a food processor, add the butter, honey and vanilla extract to taste and process until smooth. Serve with the warm muffins.

Recipe Source:

Adapted by David Hagedorn with guidance from Merlyn Ruddell of Kauai, Hawaii, who formerly owned a natural foods restaurant.

229 calories, 13g fat, 6g saturated fat, 36mg cholesterol, 424mg sodium, 28g carbohydrates, 1g dietary fiber, n/a sugar, 3g protein.