Ingredients
- 2 ounces (1/2 stick) unsalted butter
- 3 tablespoons finely diced onion
- 1 cloves garlic, finely chopped
- 1/2 cup milk
- 2 large eggs
- 1/4 cup finely diced red bell pepper
- 1 jalapeno peppers, finely diced
- 1/4 cup fresh or frozen corn, thawed
- 1 tablespoon finely chopped cilantro leaves
- 3/4 cup blue cornmeal (can substitute yellow)
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Directions
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
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By PWog
downtown Los An...
on August 19, 2011
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I was apprehensive about making a muffin with so many vegetables in it, but this was an incredible muffin - a real crowd pleaser!
By farfallaji
Santa Fe, NM
on March 24, 2011
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I thought:"AWESOME!" And:"Thank you!".
I was delighted that with slight adjustments, as per Susan Purdy (Thank you Susan Purdy, for PIE IN THE SKY these turned out perfectly here at 7,200' elevation.
As I did not have corn, cilantro, or jalpeno, in my kitchen this morning, when the chilly wind and the presence of holy blue corn meal inspired this trial run, so I substituted Bedeker's Mixed Pickle, a lovely hot spicy green mango-based relish, and the results were:"YUM!"
I also used SMJOR, Icealndic butter, now available in Whole Foods Markets around America, "YAY!"
I fell in love with Icelandic butter concurrent with falling in love with my new Icelandic family in the Sprong of 2004.
Also, and this makes an important difference to me, I used really good olive oil to coat each muffin tin section.
Enjoy!
By ChefNurseSarah
Flowery Branch, GA
on December 19, 2009
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wouldn't change a thing, perfect balance of flavors...tasty tasty!!! Just what I needed to go with my chili tonight =
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