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Corn Muffins with a Kick

Source of Recipe

Internet


Recipe Introduction

(12 muffins or 24 cornsticks)

List of Ingredients

1&1/2C unbleached all purpose flour
3/4C cornmeal
1/4C diced bell pepper
2 tblsp. diced sun-dried tomatoes
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 tblsp. baking powder
1/2 tsp. salt
2 eggs
1/3C vegetable oil
1C milk
1/4C shredded Cheddar cheese (mild or sharp, your preference)


Recipe

In a med. size bowl, whisk together the flour, cornmeal, peppers, tomatoes dry seasonings, baking powder and salt. In a separate bowl, whisk together the eggs, oil and milk. Ad the liquid ingredients to the dry ingredients, stirring until just blended...don't beat the batter or the muffins will be tough.

Heavily grease 12 muffin cups (or cornstick molds) (NOTE: DON'T use the paper liners...I did, and couldn't get them off the muffins. Grease the pan instead, like instructed.) Spoon the batter into the pan. Fill each muffin cup 3/4 full. Sprinkle the cheese atop the muffins, and bake in a preheated 425° oven for 18-22 min, until golden brown.