Pepper-Jack Muffins

Name: Pepper-Jack Muffins
Ingredients: 1 tablespoon vegetable oil; 12 red bell pepper, finely diced; 14 cup finely chopped green onion; 2 jalapeno chiles, cored, seeded, and finely chopped; 1 14 cups all-purpose flour; 1 cup yellow cornmeal; 3 tablespoons packed light brown sugar; 2 12 teaspoons baking powder; 1 teaspoon coarse black pepper; 34 teaspoon salt; 14 cup cold Crisco shortening; 1 14 cups milk; 1 egg; 1 cup shredded monterey jack cheese

14 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
12 red bell pepper, finely diced
14 cup finely chopped green onion
2 jalapeno chiles, cored, seeded, and finely chopped
1 14 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons packed light brown sugar
2 12 teaspoons baking powder
1 teaspoon coarse black pepper
34 teaspoon salt
14 cup cold Crisco shortening
1 14 cups milk
1 egg
1 cup shredded monterey jack cheese

Directions

1

Preheat oven to 400F; grease three 5-stick cactus molds or a standard 12-muffin pan.
2

Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeno.
3

Decrease heat to med-low; stir/saute 8 minutes or until vegetables are very tender; remove from heat.
4

In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
5

Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
6

In a small bowl, beat the milk and egg until blended.
7

Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
8

Divide batter equally into cactus molds or muffin pan.
9

Bake for 15-20 minutes or until a pick comes out clean.
10

Cool in molds on a rack for 10 minutes; remove from molds and serve warm.