I have shared with you my recipe for corn bread; today I share my recipe for corn muffins. They differ from ordinary muffins because of the addition of corn meal. I often use sprouted corn meal in my muffins. These are a perfect accompaniment with chili, barbecue or even soup. Placing a basket of these delicious muffins on your table will sure to please everyone. The addition of just a few extra ingredients dresses up these muffins and makes them special. The addition of the peppers, onions and cheese also gives these muffins a tender moist texture, which I’m sure you will enjoy! My favorite addition is the cheese as it gives the crust of the muffin a wonderful crisp texture and the flavor can’t be beat!
1 ½ cups flour
1 Tbsp baking powder
1 tsp salt
3 Tbsp sugar
¾ cup yellow corn meal
1 egg, beaten
1 cup milk
¼ melted butter
1 Tbsp finely chopped green pepper
1-2 tsp finely chopped onion
½ cup grated Cheddar cheese
Sift the flour with the baking powder, salt and sugar; add the cornmeal and blend well. Combine the egg, milk and melted butter. Stir the liquids into the dry ingredients until all the flour is dampened. Add the green pepper, onion and shredded cheese and fold in. Pour the batter into greased muffin pans. Bake at 400 degree for 25-30 minutes. Makes one dozen muffins. Remove from the muffin tin and either let cool on a wire rack or serve immediately. These corn muffins are best served warm.
If you don’t eat all the muffins they also freeze well.
Next time you are cooking chili or barbecue be sure to mix up a batch of these delicious muffins.