Inspiration is often found in the most unusual places. In the case of my new favorite cornbread formula, it came in the form of a four-legged, two pound pup known throughout the entire bay area as Strummer. This darling little dog truly has a fan club, famous both for her size and sweet, loving nature that could melt even the iciest of hearts. When this pup speaks, the world listens. To deny her anything would constitute an act of unthinkable cruelty.
Thus, as a notoriously picky eater, the temptation to spoil the old gal with human foods is a constant temptation. While her dietetic, all-natural, “premium” canned slop sits in her bowl, slowly crusting over, the urge to push all remotely viable foods her way becomes absolutely maddening. I know very well what dogs should and should not eat, but ever since I learned that tortilla chips are one of her favorite treats, well… Let’s just say I always just happen to have a bag on hand when she comes to visit.
On her most recent sleepover, Strummer and her brother were having a raucous good time, play fighting with each other and rearranging all of the blankets and towels within their reach, when the tiny princess grew suddenly despondent. Hours passed while she hid beneath a tangle of pillows, that bowl of healthy food remaining completely untouched. There was nothing that could convince her to eat.
And so, I was forced to break out my secret weapon. I couldn’t let my beloved Strummer go hungry, after all! The trouble is that now in her golden years as a senior dog, her teeth aren’t quite what they used to be, nor as numerous, truth be told. Scheming up a way to feed my finicky house guest, it was that strange source of inspiration that led to the creation of tortilla chip cornbread.
No cornmeal need apply. The chips themselves provide a surprisingly full-flavored toasted corn taste throughout, making the formula perfect for those days when the pantry isn’t entirely accommodating. Designed for mass appeal, humans can enjoy these treats just as heartily as the canines we love, should they be so lucky to steal away a few bites. Such a simple formula may look suspect at first glance, but the results speak for themselves. Their soft, moist crumb can rival the very best baked goods, no matter the intended audience. Just try to share a few morsels with all of your friends- even those who can only woof quietly in approval.
Tortilla Chip Corn Muffins
4 Ounces Yellow Tortilla Chips, Finely Ground*
1 Cup White Whole Wheat or All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Unsweetened Non-Dairy Milk
1/2 Cup Plain Vegan Yogurt
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Teaspoons Coconut Oil, Melted
1 1/4 Teaspoons Apple Cider Vinegar
*If you’re making these to share with your four-legged friends, I would recommend seeking out low- or no-salt chips. For humans, I happen to love the super-salty chips and think they really make these muffins pop!
Preheat you oven to 375 degrees. Lightly grease a medium muffin pan and set aside.
In a large bowl, combine the ground tortilla chips, flour, baking powder, and baking soda. Mix well to distribute all of the dry ingredients throughout. Separately, whisk together the non-dairy milk, yogurt, sugar, melted coconut oil and vinegar until smooth. Pour the wet ingredients into the larger bowl of dry goods and stir gently, until just combined. Don’t worry if there are a few small lumps remaining.
Fill the prepared muffin tins with batter, about 3/4 of the way to the top, and bake for 20 – 25 minutes. They will be lightly golden brown on top and a toothpick inserted into the middle of the muffins should come out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
Serve warm or at room temperature. The muffins can also be made in advance and stored in the fridge in an air-tight container for up to 1 week.
Makes 8 – 10 Muffins
11 thoughts on “Ay, Chihuahua!”
These look delicious! I have two dogs, so I’m going to have to try these out…I’m sure they’ll love it. Plus we always have an abundance of tortilla chips in my household!
Nice! Aye! Chihuahua!
Aww what a sweetheart! Jenna Marbles has got me hooked on chihuahuas. The muffins look good too ;)
Sad, touching, and funny all at once, Hannah. I’m a sucker for salty tortilla chips myself so I can empathize. :-) Lovely of you to do this and I’ll be right over for some chips, too. :-)
Tortilla chips are one of my favorites too! Such a touching post as my Leela is getting up there in years too and it’s tough to see them struggle. But I know she’d love this recipe too!
They look great. Good call with the tortilla chips, thanks for the idea
They look so yummy:) And how cute is Strummer:)
Our boys have decided that their food isn’t quite up to scratch any more and have decided to go on communal strike till we start feeding them what we get on our plate. Might have to rustle up a batch of these in order to break the hunger strike!
Awww, so darn cute! and what a gracious hostess you are to make extra special corn muffins out of tortilla chips no less. :-)
Reblogged this on Chef Ceaser.
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