Corn Muffins with a kick
Make some for tonight and freeze the rest to enjoy with your next batch of chili
Makes 2 dozen cupcake-tin muffins
8 Tbs (1 stick) unsalted butter
6 medium peppers, minced
2 Tbs minced cilantro
2 Tbs minced scallions
1 tsp cumin
2 Tbs salt
8 oz grated cheese
3 cups all purpose flour
3 cups cornmeal
1 Tbs sugar
2 Tbs baking powder
2 tsp baking soda
2 eggs
1 Qt buttermilk
Preheat oven to 380 convection (non-convection increases cooking time)
Prepare cupcake tin with nonstick spray
Heat butter in a medium saucepan.
Add peppers, cilantro, scallions, cumin and salt
Sauté until tender, about 10 minutes on low/medium heat
Remove from heat and set aside
Mix together cheese and all dry ingrediants in a bowl large enough to accommodate all ingredients
Add eggs, buttermilk and pepper mixture
Blend well
Spoon into cupcake tins to ¾ full (they will shrink to ½)
Back 25-30 minutes (30-40 minutes non-convection) until firm to touch or toothpick exists clear