Print Recipe

Peach Cornbread Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 tablespoons chopped jalapeno chile (about 1 large)
  • 1 (15.5 ounce) can cling peaches, drained, chopped

Instructions

  1. Heat oven to 400 degrees F. Coat 18 mini Bundt muffin cups (about 2 1/2 inches across) or plain mini muffin cups (2 1/4 x 1 1/4 inches) with nonstick cooking spray.
  2. Mix flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne in large bowl.
  3. Whisk buttermilk, oil, eggs and jalapeno in medium-size bowl. Make well in center of flour mixture. Add egg mixture all at once to well; add peaches to well.
  4. Stir liquid into flour mixture just until combined and flour mixture is evenly moistened.
  5. Spoon 1/4 cup batter into each of the 18 muffin cups.
  6. Bake for 17 minutes, until lightly browned.
  7. Let cool in cups on rack 5 minutes.
  8. Turn out onto rack; let cool.

Yield: 18 muffins








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