Jalapeño Cheddar Corn Muffins
Our vegetable garden is planted and growing! It’s been a few years since we had our own produce growing in the backyard (besides our fruit trees) and with the emphasis of farm to table in my Food Craft Institute class, I have been dying to grow again. My mom and I did a team effort to clean up the specified veggie area yesterday and picked up a lush bunch of herbs, lettuces and tomatoes. I love the look of a recycled garden, so instead of planters we used an old ladder that was lying about. It worked perfectly for cordoning off different veggies.
To refuel after our day of hard work, my mama made her delicious and comforting vegetable chili. Since it’s her recipe, I can’t post it without asking permission first! As a side, I whipped up a batch of jalapeño cheddar corn muffins. All of the ingredients are items that we already had about the house – we used the jalapeños in the chili -so this is a very easy recipe to bring together. Although I love spicy, 3 teaspoons of chilies were perfect. Their flavor isn’t overpowering, and provides more of a warmth so you know that they’re mixed in, but they don’t steal the show. However, if that’s what you would like, feel free to add more jalapeños and bring on the heat!
Jalapeño Cheddar Corn Muffins – makes 3 dozen mini muffins or 1 dozen muffins (adapted from Enlightened Cooking)
1 1/4 cup AP flour; 1/4 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 1/4 cup buttermilk; 1 egg (lightly beaten); 3 teaspoonsbutter (diced and chilled); 1/4 cup sharp white cheddar cheese (shredded); 1/4 cup medium cheddar cheese (shredded); 3 tablespoons diced jalepeños
Diced butter and keep in freezer until ready to use. Preheat oven to 350°F and grease muffin tins. Whisk AP flour, cornmeal, baking powder, baking soda, salt and pepper together.
Lightly beat egg and and whisk in buttermilk. Add both cheeses to flour mixture.
Add buttermilk and egg to dry mix and stir until just combined. Stir in jalapeños and distribute into muffin tins. Fill until 2/3 full.
If using mini muffin tins, bake 15 minutes; if using regular muffin tins, bake 20-25 minutes or until golden brown on top.