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Jalapeno Corn Muffins

March 27, 2009

Since my full time job takes up the majority of my waking hours I have to schedule my baking around personal or professional special events.  Lucky for me I work on a particular project that enjoys throwing birthday parties for it’s members.  There are 11 of us, so if you do the math, that’s pretty much one party a month.


Our latest party is today and features a Tex Mex theme.  The birthday boy prefers salty and spicy foods.  This is a challenge for me as I am sensitive to the smallest amounts of heat.  The baker in me wanted to ignore his requests and just make a giant cake.  But the birthday girl in me knows how important it is to get everything you want and more on your birthday.

Savory Corn and Pepper Muffins
Source: Dorie Greenspan “Baking from my Home to Yours”

1 cup all purpose flour
1 cup yellow corn meal
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 stick unsalted butter, melted and cooled
1 egg yolk
1/4 cup corn kernels
1 small jalapeno pepper, seeded and sliced
1/4 red bell pepper, seeded and sliced (I omitted this)
2 tablespoons chopped, fresh cilantro

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.

In 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 and diced peppers.

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

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