I was first introduced to tamale muffins through my friend Caleb, whom I met when we used to have our Totally Vegan Potlucks (TVP) in New Orleans. I’ve updated the recipe a bit, removing some of the oil and seasoning the masa lightly. The addition of baking powder makes the masa really fluffy (I use the masa from Bob’s Red Mill), but crispy on the bottom and edges.
These are basically little tamale pies and can be filled with whatever you like! My favorite is to put a handful of homemade cheese shreds on the bottom (so it’ll get really melty) and then top up with creamy-dreamy style pinto or black beans. Salsa and avocado is also a must!
You could even mix cilantro or corn into the masa before filling.These are piping hot and soft when they come out of the oven, but if you let them sit a few minutes, they’re easy to pop out of the tins and will still be very hot inside. These are great for using up leftover beans, potlucks, or commuting to work or school.
If you’re looking for homemade cheese recipes, we have several that would be great in this recipe!
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee