Corn Muffins with a Kick!

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How does that saying go… Thirty days hath September, April, June and November? Yeah right! By my reckoning March had about 2 years worth and April has about 8,ooo days at this point and counting! Just kidding!!! I know there are folks out there quarantining with toddlers, so the Husband and I who are just locked in with some talkative cats, have it pretty dang good, all things considered. Although Spring is definitely in the air, some chilly weather keeps trying to wiggle back into play. I’ve been cooking up quite a few warming, hearty stews, lentil dishes and chilis. These spicy Corn Muffins have been the perfect accompaniment to many a dinner.

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These muffins are very easy to make and come together quickly. I think it is quite likely that you will have most of these ingredients ready to go in your pantry as well. And these spicy devils do have a good kick to them. But if you aren’t a fan of spice, simply leave out the jalapeños and cup back on the cayenne. These moist flavorful muffins are not really sweet at all, which is how the Husband and I like our cornbread. They are delicious all on their own and you just can’t beat them when slathered with butter!

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Corn Muffins with a Kick!

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

recipe from: The King Arthur Flour Baker’s Companion

Ingredients:

  • 8 oz. (1 cup) milk
  • 4 7/8 oz. (1 cup) cornmeal
  • 6 1/4 oz. (1 1/2 cups) all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 1/2 oz.(1/2 cup) vegetable oil
  • 1 7/8 oz (3/4 cup) minced scallions (could sub. in shallots)
  • 3 Tablespoons jalapeño peppers, minced
  • 4 oz. (1 cup) shredded pepperjack cheese

Directions:

Preheat the oven to 425°F and heavily grease the wells of a 12 muffin baking tin.

In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.

In a medium-sized bowl, whisk together the flour, baking powder, spices and salt. Beat the eggs and add them to the cornmeal mixture with the oil. Add the cornmeal and milk to the dry ingredients, stirring until just blended; don’t beat this batter or your muffins will be tough. Fold in the scallions, jalapeños peppers and 1/4 cup of the pepper jack cheese. Using a 1/4 cup muffin scoop, place the batter in the prepared pan. Sprinkle the remaining cheese over the top of the muffins and bake them for 18 – 22 minutes, until they are golden brown.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Corn Muffins with a Kick:

Mason Cash “Into the Forest” mixing bowl – Sure…you don’t need this mixing bowl to make these muffins, but I absolutely love my Mason Cash bowls, so just thought I’d give them a shout out!

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