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00Ingredients
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1 cup all-purpose flour
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3/4 cup blue cornmeal
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1/3 cup sugar
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3 teaspoons baking powder
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3/4 teaspoons salt
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1 cup milk
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1 egg, beaten
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½ cup grated cheddar cheese
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3 tablespoon melted margarine
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1/4 cup jalapeño pulp
Instructions
Preheat an oven to 425°F.
Sift all the dry ingredients together in a large mixing bowl.
In another bowl, combine all the remaining ingredients. Add the liquid to the dry ingredients and stir to just mix them.
Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Cool the muffins on a rack and serve them warm or at room temperature.
| Servings |
| 12-15 muffins |
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I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin.
Ingredients
InstructionsPreheat an oven to 425°F. Sift all the dry ingredients together in a large mixing bowl. In another bowl, combine all the remaining ingredients. Add the liquid to the dry ingredients and stir to just mix them. Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a rack and serve them warm or at room temperature.
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