Spicy roasted red pepper corn muffins

1 servings

Ingredients

Quantity Ingredient
1¼ cup Yellow cornmeal
½ cup All-purpose flour
1 tablespoon Sugar
1½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Grated extra-sharp Cheddar cheese; (about 4 ounces)
¾ cup Buttermilk
1 large Egg
½ Stick unsalted butter; melted and cooled
; (1/4 cup)
2 tablespoons Minced seeded pickled jalapeno chilies; (wear rubber gloves)
A; (7-ounce) jar
; roasted red
; peppers, drained,
; rinsed, patted very
; dry between paper
; towels, and chopped
; fine

Directions

Preheat oven to 425F. and butter twelve ⅓-cup muffin tins.

In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).

Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

Makes 12 muffins.

Gourmet November 1994

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Converted by MM_Buster v2.0l.

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