This recipe for pepper cornmeal muffins is a little unusual in that it combines sweetness with the hot taste of peppers. It's surprisingly good.
Trivia: According to Wikipedia, Cornmeal is sometimes called cornflour in the US, but in the UK, cornflour refers to what is called cornstarch in North America.
Like soup with your meals? Check out
this FREE soup sample.
The Soup Lady
is so sure you'll love her soups that she gives away HUGE samples, free for S&H.
Do you prefer to work with metric amounts? You'll find an excellent Cooking Converter at this link.
Recipe for Pepper Cornmeal Muffins
This recipe is a quick bread, meaning its leavened with chemicals instead of yeast.
8 ounces all purpose flour
2 ounces of sugar
2 tablespoons of baking powder
1/2 teaspoon salt (or more or less as desired)
2 cups of cornmeal
2 cups of milk
1/2 cup of butter, melted
2 eggs, beaten only a little
1/2 cup hot red or green peppers, diced and seeded
Preheat your oven to 400°F or 175°C.
Oil two 12-cup muffin pans, such as the Farberware Nonstick Bakeware 12-Cup Muffin Pan. This recipe will make between 20 and 24 muffins.
Mix the dry ingredients together, including the cornmeal. Be sure everything is combined thoroughly.
In a separate bowl, mix together the eggs, milk and oil. Mixing with a fork is fine.
Make a hole in the middle of the dry ingredients, then add the wet mixture all at once. Stir just to moisten. Muffins should not be overbeaten.
Stir in the pieces of chopped pepper.
Fill the muffin tins 2/3 cups full and take until done. This usually takes about twenty minutes or twenty-five.
This pepper cornmeal muffin recipe is wonderful when served hot.