1 cup plain white corn meal
2 eggs
1 cup all-purpose flour
1 ¼ cup whole or 2% reduced fat milk
1 Tbsp. sugar
1 cup shredded white sharp cheddar cheese
1 tsp. salt 2 Tbsp. melted shortening
3 tsp. baking powder
1 Anaheim pepper, chopped finely (poblano pepper may be substituted if milder pepper desired)
2 Tbsp. olive oil
Preheat oven to 450 degrees. Grease cups of 12-muffin tin.
Heat olive oil in a small sauté pan and add chopped Anaheim peppers. Sauté for 2-3 minutes and then set aside.
Sift together dry ingredients. Beat eggs, milk and shortening together in a separate bowl. Add to dry ingredients and beat lightly until thoroughly mixed.
Add shredded cheese and sautéed peppers and blend well into mixture with spatula.
Pour batter into greased muffin cups and bake in preheated oven at 450 degrees for 15 to 20 minutes.
Yield: 12 muffins
| Yield: | 12 servings | ||
| Prep Time: | 0 hr 10 mins | ||
| Cook Time: | 0 hr 20 mins | ||
| Ready In: | 0 hr 20 mins | ||
| Category: | Breads | ||
| Main Ingredient: | Bread | ||
| Cooking Method: | Baking |
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| Recipe Tags: | muffins | cheddar | anaheim pepper |
Chef's Note & Story
The melted 2 Tbsp. shortening in these muffins gives them a great indulgent flavor and "fattens" up muffins that might otherwise be too dry!
I love cornmeal MUFFINS! :)