Bread Recipes
Santa Fe Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 3 eggs
- 1 1/2 cups milk
- 1 large sweet red bell pepper, diced
- 1 cup fresh, frozen or canned corn kernels
- 1/2 cup melted butter
- 2 jalapeno peppers, finely chopped (optional)
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- Heat oven to 400 degrees F. Grease nine 3/4 cup custard cups; place on a baking sheet.
- Stir together in a bowl the flour, cornmeal, sugar, baking powder, salt and cayenne pepper (if using).
- In a separate bowl, beat together eggs, milk, red pepper, corn, butter and jalapeno pepper (if using).
- Stir flour mixture into egg mixture just until blended. Fill custard cups half full with batter.
- Form the shredded cheese into 9 balls and place in centers of batter, pushing down slightly. Spoon remaining batter on top.
- Bake for 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean.
- Let cool on racks.
- Serve warm or wrap and freeze for up to 1 month.