Chili Muffins

from the Alive Magazine

Makes a great addition to your child's lunchbox, take to a potluck or to energize when your child is at an after-school event.  Top with a dollop of sour cream for a burst of flavour.

2 large eggs
1/3 cup (80 ml) tomato paste
1/2 cup (125 ml) coarse ground cornmeal
1 cup (250 ml) cooked black beans
1 cup (250 ml) cooked kidney beans
1 cup (250 ml) fresh or frozen corn kernels, thawed
1 cup (250 ml) diced red bell pepper
1 medium carrot, grated
2 tsp (10ml) dried oregano
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1/2 tsp (2ml) salt
1 cup (250 ml) grated cheddar cheese

preheat oven to 350 F (180 C)

In large bowl, gently whisk eggs.  Stir in tomato paste.  Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, onion powder, and salt.

Pack mixture into 12 greased standard-sized muffin cups.  Bake for 20 minutes, sprinkle tops with cheddar cheese; bake for 5 minutes more.  Let cool for 5 minutes before unmoulding.