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!
We used these to make this recipe_
Red Pepper-Cheddar Cornbread Muffins
- 1 Cup all purpose flour
- 1 Cup Yellow Cornmeal
- 2 Tsp baking powder
- 1/2 Tsp kosher salt
- 1 Cup buttermilk
- 1 egg
- 5 Tbsp butter, melted and cooled
- 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)
I would do anything to get my corn muffins to turn out like the picture above… I have been experimenting for a week now to find the perfect recipe for Thanksgiving. I’ve tried this one twice, following the recipe above exactly. Mine keep turning out dense and dry. Am wondering if there is not enough liquid in the measurements above? more milk? more eggs? thanks!
hi there! can you make this with a substitute for buttermilk? What would you use if so ?
yes you can 🙂
Can I make this without having a flour sifter?
very tempting!Will certainly try this recipe
Hi Catherine, I made these cornbread muffins today, it came out dry and bland. any suggestions? I followed the recipe exactly. Thanks.