corn and pepper muffins
I found this recipe on browneyedbaker's website. Her title for it is Savory Corn and Pepper Muffins. These muffins have a distinct peppery taste. My husband loved them and so did I.
prep time
15 Min
cook time
20 Min
method
---
yield
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1 stick unsalted butter, melted and cooled
- 1 cup buttermilk, room temperature
- 1 large egg yolk
- 1/4 cup corn kernals, fresh or frozen
- 1 small jalapeno pepper, seeded and finely diced
- 1/4 - red bell pepper, seeded and finely diced
How To Make corn and pepper muffins
-
Step 1Gather all ingredients for recipe. -
Step 2Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
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Step 3In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
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Step 4In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
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Step 5Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
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Step 6Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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