Peach Cornbread Muffins

Yield: 18 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 2/3 cup granulated 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 for 5 minutes.
8. Turn out onto rack; let cool.