Thursday, December 9, 2010

Jalepeno Cheese Corn Muffins, take 2

A while ago I tried to find a recipe similar to one used by California Cafe. This isn't it, either, but it's really good and easier than the last one I tried (in May). I would absolutely make these again.

1 cup cornmeal
1 cup flour
3 tbsp sugar (you could cut this to 2, but I like the "crunch" added to the crust of these when you use more sugar)
4 tsp baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk (or yogurt)
4 oz melted butter
1 egg, lightly beaten
1/2 cup jalepeno pepper (I just bought a good-sized jalepeno and chopped it up, but you could use jarred jalepenos if needed)
1 cup cheddar cheese (low fat ok)

Pre-heat oven to 400 and grease a muffin tin.

Mix dry ingredients together. Add buttermilk (or yogurt), melted butter, and egg. Mix to combine (do not overmix).

Gently stir in the cheese and jalepenos.

Spoon into muffin tin and bake 20-25 minutes until well risen and pale golden brown.

Enjoy! These are great with chili!