Savory Corn and Pepper Muffins

15 ingredients
9 steps

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone ground
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 12 teaspoons chili powder (to taste)
  • 1 teaspoon salt
  • 12 teaspoon baking soda
  • 14 teaspoon fresh ground black pepper
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 large egg yolk
  • 14 cup corn kernel (fresh or frozen)
  • 1 small jalapeno pepper, seeded and finely chopped
  • 14 red bell pepper, finely diced
  • 2 tablespoons finely chopped fresh cilantro

Directions

  1. 1
    Position oven rack in center of oven; preheat to 400; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.
  2. 2
    In a bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and black pepper.
  3. 3
    In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.
  4. 4
    Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
  5. 5
    Do not worry about being thoroughthe batter will be lumpy.
  6. 6
    Stir in corn kernels, jalapeno, red pepper, and cilantro.
  7. 7
    Divide batter evenly among muffin cups.
  8. 8
    Bake for about 20 minutes or until tops are golden and pick comes out clean.
  9. 9
    Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.

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