Cheese 'n Jalapeño Corn Muffins

Our class has started on our muffin unit. For the first recipe, we made muffins with jalapeño peppers and cheddar cheese. These were the strangest muffins I've ever tasted. Good, but I'd never think of putting jalapeños and cheese into a muffin, so a round of applause for the person who did.

Here's the recipe:

Ingredients
125 ml sifted flour
100 ml yellow cornmeal
22 ml granulated sugar
6 ml baking powder
0.5 ml salt
0.5 of an egg
100 ml milk
40 ml oil
60 ml shredded cheese
15 ml canned chopped jalapeño peppers
And for an additional kick, add an optional pinch of ground red pepper.


Method

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease 6 muffin cups, set aside.
3. In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, and ground red pepper.
4. Make a well in the dry ingredients, set aside.
5. In a separate mixing bowl, combine the egg, milk, and oil.
6. Add the liquid ingredients all at once to the dry ingredients. Stir just until moistened.
7. Fold in the cheese and peppers.
8. Spoon batter into muffin cups, each 2/3 full. Bake at 400 degrees for 20 to 23 minutes or until golden brown.
9. Cool the muffins in the cups for five minutes, then remove. Serve warm.

Step 1

Step 2

Mix together the liquid ingredients

Step 6

Voila! 

The muffins were a lot better than I had expected, and they're definitely worth giving a try. Just remember to have a glass of milk handy, because they're pretty spicy!

I've got to say, these muffins are almost better than Mac 'n Cheese.