Spicy Corn Muffins

I have loads of thank you gifts or at least cards that need to go out to friends that I keep putting off. It is kinda embarassing... I have been a bit caught up with myself lately and am still adjusting to not leisurely spending my time at home doing whatever I want. It is exciting to be working again but I still need some time to get adjusted to the new routine and a new career. The new career part has been very interesting.



I made a list of people I need to thank and have vowed to mail the cards and treats out soon - this should be interesting ;) First on the list is Terry. She surprised me with a Bobby Flay cookbook - how sweet is that! Terry knows that I am a huge fan of Bobby Flay (some people think he is a little smarmy but I don't think so).

I have been wanting to do some serious baking from Dorie Greenspan's book and this recipe caught my eye. I have made corn muffins in the past without much success - they were little blocks of bricks ( a total turn off) but I have had success with Dorie's recipes in the past here.

These little muffins were soft, not too sweet and had a gentle wave of heat. I did not seed the jalapenos as she suggested in the book. I wanted the heat (now I hope Terry does too!) It comes together very quickly and 20 minutes in the oven and you are done. I had a tough time taking pictures for this post as I could barely stop myself from eating them!


Spicy Corn Muffins - from Dorie Greenspan's Baking from my home to yours

1 cup all purpose flour - sifted
1 cup yellow cornmeal - stone ground, sifted
3 tb sugar
1 tb baking powder
1 tsp salt
2 tsp chili powder
1/2 tsp baking soda
1/4 tsp freshly ground pepper
1 cup buttermilk
8 tb unsalted butter - melted and cooled
1 large egg yolk
1/4 cup corn kernels
1 small jalapeno - seeded if you wish
1/4 red bell pepper finely diced
2 tb cilantro - finely chopped

Preheat oven to 400 degrees.
Whisk together all purpose flour , cornmeal, salt, sugar, baking powder, chilli powder, baking soda and black pepper and set aside.

In another large bowl lightly whisk egg yolk, buttermilk and melted butter till blended. Pour liquid into the dry ingredients. Add chopped cilantro, jalapeno and diced bell pepper to the mixture. Divide batter into muffin pans lined with paper muffin cups. I also used a small loaf tin and it worked fine.

Bake for 20 - 25 minutes or until the tops are brown. Cool muffins on a rack before serving. I served the muffins with butter. This is supposed to make a dozen muffins. I made 6 muffins and poured the rest of the batter into a mini loaf pan. I am getting ready to make another batch for breakfast tomorrow!