corn and pepper muffins
(1 rating)
I found this recipe on browneyedbaker's website. Her title for it is Savory Corn and Pepper Muffins. These muffins have a distinct peppery taste. My husband loved them and so did I.
(1 rating)
prep time
15 Min
cook time
20 Min
Ingredients For corn and pepper muffins
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1 call purpose flour
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1 cyellow cornmeal
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3 Tbspsugar
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1 Tbspbaking powder
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1/2 tspbaking soda
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1 tspsalt
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1 1/2 tspchili powder
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1/4 tspblack pepper
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1 stickunsalted butter, melted and cooled
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1 cbuttermilk, room temperature
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1 lgegg yolk
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1/4 ccorn kernals, fresh or frozen
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1 smjalapeno pepper, seeded and finely diced
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1/4red bell pepper, seeded and finely diced
How To Make corn and pepper muffins
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1Gather all ingredients for recipe. -
2Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
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3In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
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4In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
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5Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
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6Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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