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Hot cornmeal muffins




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 cup ( 250 mL) cornmeal
2 fresh jalapeño peppers, finely chopped
1-1/2 cups ( 375 mL) buttermilk
1-1/4 cups ( 300 mL) all-purpose flour
1-1/2 tsp ( 7 mL) baking powder
1 tsp ( 5 mL) baking soda
1/2 tsp ( 2 mL) salt
1/2 cup ( 125 mL) granulated sugar
1 egg
1/3 cup ( 75 mL) melted butter, cooled



Recipe



1. Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. Stir cornmeal, peppers and buttermilk together and set aside.

2. Measure remaining dry ingredients into a large mixing bowl. Stir with a fork until well blended. Whisk or beat together egg and butter in a small bowl. Stir in cornmeal mixture. Fold into dry ingredients and stir just until all ingredients are moist. Do not over-mix.

3. Fill muffin cups two-thirds full. Bake in centre of oven for 15 minutes or until muffins are golden in color.