Southwest Cheddar Muffins
Yield: 12-16 muffins
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutesTotal Time: 45 minutes
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp chili powder
½ tsp cayenne powder
1/2 tsp freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/3 cup honey
1 large egg
1/2 cup corn kernels
1 small serrano chilli, minced
1 red bell pepper, seeded and diced
3 green onions, chopped
1/2 cup sharp cheddar, grated
1 1/2 tbsp fresh cilantro, finely chopped
1 tsp olive oil, for sauteing
1 cup yellow cornmeal
3 tablespoons sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp chili powder
½ tsp cayenne powder
1/2 tsp freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/3 cup honey
1 large egg
1/2 cup corn kernels
1 small serrano chilli, minced
1 red bell pepper, seeded and diced
3 green onions, chopped
1/2 cup sharp cheddar, grated
1 1/2 tbsp fresh cilantro, finely chopped
1 tsp olive oil, for sauteing
Directions:
1. Center a rack in the oven and preheat
the oven to 400 degrees F. Butter then either spray the 12 molds in a
regular muffin pan or line the molds with paper muffin cups.
2. In a skillet heat the olive oil over medium heat and add the onions, red bell pepper, serrano chilli, and corn. Saute until onion is golden, roughly 4-5 minutes. Remove from heat and cool.
3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder, cayenne powder, and black pepper. In a large measuring cup or bowl, whisk the buttermilk, melted butter, honey, and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and using a spoon or rubber spatula, gently but quickly stir to blend. Fold in the shredded cheddar cheese and cilantro. The batter will be lumpy. Fill muffin tins just to rim. Will crown in the oven.
4. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling. Muffins are soft if removed from pan too soon but firms upon cooling.
5. Eat and enjoy!
(Recipe adapted from Baking: From My Home to Yours
by Dorie Greenspan)
2. In a skillet heat the olive oil over medium heat and add the onions, red bell pepper, serrano chilli, and corn. Saute until onion is golden, roughly 4-5 minutes. Remove from heat and cool.
3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder, cayenne powder, and black pepper. In a large measuring cup or bowl, whisk the buttermilk, melted butter, honey, and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and using a spoon or rubber spatula, gently but quickly stir to blend. Fold in the shredded cheddar cheese and cilantro. The batter will be lumpy. Fill muffin tins just to rim. Will crown in the oven.
4. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling. Muffins are soft if removed from pan too soon but firms upon cooling.
5. Eat and enjoy!
by Dorie Greenspan)
