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Buttermilk-Chile Corn Muffins

Source of Recipe


From "Cooking with Patrick Clark"






List of Ingredients



• 1-1/2 cups yellow cornmeal
  
• 1/2 cup all-purpose flour
  
• 1 Tbsp sugar
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 2 eggs
  
• 1 cup buttermilk
  
• 1-1/2 tsp minced jalapeno pepper
  






Instructions



1. Preheat the oven to 350 degrees (F).
   
   
2. Combine the cornmeal, flour, sugar, baking soda and salt in a large bowl. Beat the eggs and buttermilk in a small bowl and add the jalapeno. Pour the egg mixture over the flour mixture and fold in with a rubber spatula until well mixed.
   
   
3. Scoop the batter into mini muffin molds and bake for 20 to 25 minutes, or until firm to the touch in the center. Remove from the oven and let cool for 5 minutes before serving.
   
   Yield: About 24 mini muffins.