Wednesday, January 20, 2010

Savory Corn And Pepper Muffins


For now, I think I might have found the perfect savory muffin. I love the combination of the cornmeal with chili powder, corn kernels, jalapeno pepper, red bell pepper, and some fresh chopped cilantro. This Savory Corn and Pepper Muffins recipe was adapted from one of my favorite baking book by Dorie Greenspan. Personally, I think everyone that is into baking should get her book. I have tried many recipes from her book and they have all turned out great every time!


Recipe adapted from Baking From my home to yours by Dorie Greenspan

Savory Corn And Pepper Muffins
(Printable Recipe)

Ingredients

1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal, preferably stone-ground
3 Tbsp Sugar
1 Tbsp Baking Powder
1 ½ tsp Chili Powder, or more to taste
1 tsp Sea Salt
½ tsp Baking Soda
¼ tsp Freshly Ground Black Pepper
1 Cup Buttermilk
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
1 Large Egg Yolk
¼ Cup Corn Kernels (add up to 3 Tbsp more if you’d like)-fresh, frozen or canned (in which case, they should be drained and patted dry)
1 Small Jalapeno Pepper, seeded, deveined and finely diced
¼ Red Bell Pepper, seeded, deveined and finely diced
2 Tbsp Finely Chopped Fresh Cilantro

Method

Center a rack in the oven and preheat the oven to 400˚F.

Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.

Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels, jalapeno, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

5 comments :

  1. Oh, I love these muffins too! Yours are really pretty - so colourful!

    ReplyDelete
  2. Love this - am a huge fan of corn and polenta, this sounds absolutely perfect. :)

    ReplyDelete
  3. i had no idea these were in that book! I'm so baking these this week.

    ReplyDelete
  4. These would great along with a really good bowl of chili. Thanks for sharing. My family would surely love this one.

    ReplyDelete
  5. Hi, I wasn't sure how to contact you, so left a comment here. Your blog is really great and I wanted to invite you to join our food & wine socialnetwork @ http://www.tasteandshare.com. If you sign up you can share links, rss feeds and photos from your own blog.

    Thanks,
    Carsten

    ReplyDelete

LinkWithin Related Stories Widget for Blogs