Corn Chowder
Ingredients:
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
1 cups water
1 can cream style corn
1 can whole kernel corn
1 can evaporated milk
salt and pepper to taste
Directions:
In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn, undrained whole kernel corn, and evaporated milk. Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.
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Carrot Raisin Muffins
Ingredients:
2 eggs
1/2 cup + 2 tbsp vegetable oil
1/2 cup sugar
1 1/2 cups coarsely grated carrot
1/2 cup raisins
3/4 cup walnuts, toasted and chopped
1 1/2 cups flour
2 1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Directions:
Preheat oven to 400* F. Grease or line muffin tins with paper cups.
In a large mixing bowl, whisk eggs, oil, and sugar until smooth. Stir in carrots, raisins, and 1/2 cup nuts.
In another bowl stir together remaining ingredients except nuts. Add flour mixture to carrot mixture and stir well to combine.
Spoon into muffin cups and sprinkle tops with remaining nuts (I sprinkled with cinnamon sugar instead). Bake about 25 minutes, until a tester comes out clean.
Makes 10
Totally Muffins Cookbook
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