A rainy day in New England. For me that usually means (1) curling up on the couch and watching a movie or reading a book or (2) baking. Today, I decided to bake some dinner muffins. What's left over can be eaten for breakfast this weekend. Tonight's muffins are filled with spicy and flavor that reminds me of the Southwest. These muffins go very well with a bowl of chili. Sometimes, I make these muffins using blue corn meal instead of yellow but since I was out of blue corn meal, yellow it is.
If you don't like things too spicy you can omit or half what is mentioned below. I like things HOT so I usually add more than what this recipe calls for. Those of you that know us, know we have a cabinet of hot sauces and those of you that don't, well now you do. Certain hot sauces are used for certain things and some of them are so hot that only a little drop is needed to turn a huge vat of chili hot.
Enjoy this dinner muffin recipe.
Ingredients: 1.5 c flour, .5 c yellow cornmeal, 2.5 tsp baking powder, 1.5 tsp ground cumin, .5 tsp baking soda, .5 tsp sea salt, 2 TBSP sugar, 1 egg, .75 c buttermilk, jalapeno pepper (seeded/chopped), 1/3 c chopped red peppers, 1/3 c chopped scallions, 1/4 c fresh cilantro chopped, 6 oz. Monterey Jack cheese, shredded
Instructions: (1) Preheat oven to 375 and prep either a 12-cup muffin pan or a 6-cup muffin pan with paper liners or sprayed with Pam. (2) In mixing bowl, whisk flour, cornmeal, baking powder, sea salt, cumin, and baking soda. (3) In a medium bowl, whisk sugar, egg, and buttermilk until well blended. Stir peppers, scallions, cilantro. (4) Add egg mixture to flour mixture and blend until just blended. Gradually fold in cheese. (5) Divide batter evenly in prepared pan and bake for 18-22 minutes* (12-cup pan) until tops are golden and toothpick comes out clean when inserted into the middle. Let cool in pan for a few minutes then transfer to wire rack. Serve warm or cool completely.
*I will sometimes add hot sauce to the batter and sprinkle extra cheese on the tops of the muffins before baking them.
*6-cup pan takes longer, roughly 35-40 minutes.
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