Baked Corn Fritters

 It's not so much a fritter as it is an eggy mini-muffin, but labels are beside the point. These are a great way to serve veggies…

Baked Corn Fritters

Ingredients:

1/4 cup all-purpose flour
3 Tablespoons corn starch
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Pepper to taste
2 cups fresh corn (or frozen, thawed)
1/4 cup red bell pepper, finely diced
2- 3 Tablespoons minced onion
3 eggs
1/2 cup reduced fat milk

Directions:

Preheat oven to 400° F.

Lightly grease the wells of three gem muffin pans (12 muffins each)

In a medium mixing bowl, whisk together dry ingredients (flour, corn starch, baking powder, salt,& pepper)

Stir in corn, peppers, and onions, coat completely with flour mixture.

In separate small bowl, thoroughly whisk together eggs and milk.

Pour over flour and corn mixture. Stir until just mixed.

Spoon into gem pans to not-quite full (I used the 1/8 cup cookie dough scoop).

Bake 15 minutes, or until golden brown on top.

Variations:
Add 2-3 ounces crumbled smoked salmon. Bake as directed.

Sprinkle top with sharp cheese (bake until bubbling and beginning to brown).