The Humpherys Family

Spicy Corn Muffins

Recipe Added:  3/11/2012
1 cup flour
1 cup yellow cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 ½ tsp chili powder
1/2 tsp baking soda
1/4 tsp pepper
 1 cup buttermilk
8 Tbsp butter, melted
1 large egg
1/4 cup fresh or frozen corn
1 can diced green chilies, drained
1/4 red pepper, finely diced
2 Tbsp cilantro
Preheat oven to 400�F. Line 12 muffin cups with liners or spray well. Whisk together flour, cornmeal, salt, sugar, baking powder, chili powder, baking soda and black pepper and set aside. In another large bowl lightly whisk egg yolk, buttermilk and butter, melted till blended. Pour liquid into the dry ingredients. Add chopped cilantro, jalapeno and diced pepper to the mixture.

Divide batter into muffin pans lined with paper muffin cups. Bake for 20 – 25 minutes or until the tops are brown.
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