2-3 teaspoons finely chopped chipotle chile in adobo
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steps
Cook corn in a pot of lightly salted water for about 2-3 minutes, until tender crisp. (You can also microwave frozen corn for 4-5 minutes, then drain).
Combine corn, beans, tomatoes, onions, avocados, and cilantro in a large bowl. Whisk oil, lime juice, chipotle, salt, and pepper in a separate bowl. Pour about three-fourths (or to taste) over vegetables and toss to gently coat.
1 1/2 cups of fresh or frozen berries (mixed berries work great)
2 tablespoons brown sugar for sprinkling on top
1/2 teaspoon cinnamon for sprinkling on top
Steps
Lightly grease a muffin tin, or line with papers and coat the papers with nonstick spray.
Lightly grease a muffin tin, or line with papers and coat the papers with nonstick spray.
Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then turn the mixer back on and add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream, and mix until incorporated.
Add the dry ingredients, mixing on low speed just until the batter is smooth. Scrape the sides and bottom of the bowl once more, to be sure everything is evenly combined. Gently fold in the fruit and refrigerate at least an hour.
Preheat the oven to 400°F (200°C or gas mark 6). Scoop the batter by the 1/4-cupful into the prepared pan and sprinkle with sugar and cinnamon or other topping of choice. Bake the muffins until a cake tester inserted in the center comes out clean, 22 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
