Red Pepper-Cheddar Cornbread Muffins
One food you rarely have to twist a kid’s arm to eat are muffins. No matter if they’re sweet or savory, Kenya will down one in seconds. I used to think it was because the shape of them reminded him of cupcakes, but now he is a real muffin aficionado.
I normally love making Tiny Corn Muffins, but when I want something special, especially around the holidays, I make this red pepper-cheddar version. They’re not the kind of muffin your used to seeing every day, so the “unique factor” tends to make them an even bigger draw in my house. In fact, as soon as I took a batch out of the oven last week, Kenya looked at them and said simply, “they’re beautiful”. I love how genuine kids can be — especially when they LIKE what you make them!
Red Pepper-Cheddar Cornbread Muffins (Makes 12 Muffins)
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Buttermilk
1 Egg
5 Tbsp Butter, melted and cooled OR 5 Tbsp Vegetable or Canola Oil
2 Tbsp Agave Nectar OR 2 Tbsp Honey
1 Cup Cheddar Cheese, grated
1/2 Cup Frozen Corn Kernels, thawed
2 oz Diced Pimentos, drained (about 2 tbsp)
1. Preheat oven to 375 degrees.
2. Sift the flour, cornmeal, baking powder and salt into a large bowl.
3. In a separate bowl, combine the buttermilk and egg and whisk to combine.
4. Add the butter and agave to the buttermilk and egg mixture and whisk throughly.
5. Slowly add the dry ingredients to the liquid ingredients incorporating a little at a time until throughly combined (make sure not to over-mix the batter).
6. Stir in the cheddar cheese, corn kernels and pimentos.
7. Pour into greased or lined muffin cups and bake for 20 minutes.
8. Cool on a rack and serve.
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very tempting!Will certainly try this recipe