Savory Corn and Pepper Muffins
Shared by: Maria Litchy - Two Peas and Their Pod
Find it with photos here.
1 cup all purpose flour
1 cup yellow cornmeal - stone ground is best
3 T sugar
1 T baking powder
1 tsp salt
1 ½ tsp chili powder
1/2 tsp baking soda
1/4 tsp freshly ground pepper
1 cup buttermilk
8 T unsalted butter, melted and cooled
1 large egg
1/4 cup fresh or frozen corn kernels, We used fresh!
1 small jalapeno, seeded if you wish
1/4 red bell pepper, finely diced
2 T cilantro, finely chopped, We added a little more!
Preheat oven to 400 degrees. Line 12 muffin cups with liners or spray well.Whisk together all purpose flour , cornmeal, salt, sugar, baking powder, chili powder, baking soda and black pepper and set aside.In another large bowl lightly whisk egg yolk, buttermilk and melted butter till blended. Pour liquid into the dry ingredients. Add chopped cilantro, jalapeno and diced bell pepper to the mixture. Divide batter into muffin pans lined with paper muffin cups. I also used a 8 inch Pyrex dish and it worked great! Just spray it well!Bake for 20 - 25 minutes or until the tops are brown. Cool muffins on a rack before serving.