Ingredients and Weight:
- Cornmeal: 1 1/2 cups (180g)
- All-purpose flour: 1/2 cup (60g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1 teaspoon (2.5g)
- Sugar: 1/4 cup (50g)
- Buttermilk: 1 cup (240ml)
- Egg, large: 1
- Vegetable oil: 1/2 cup (120ml)
- Jalapeño pepper, minced: 1/4 cup (15g)
- Bell pepper, diced: 1/2 cup (40g)
- Cheddar cheese, shredded: 1 cup (110g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the jalapeño pepper, bell pepper, and cheddar cheese.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Nutritional Information (per muffin):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 400mg
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Protein: 5g
Dish Characteristics:
- Savory and slightly spicy
- Warm and comforting
- Perfect for breakfast, lunch, or a snack
User Comments:
- "These mini-muffins were delicious! Just the right amount of heat and the cheese added a nice richness."
- "I made these for my family and they loved them. They're easy to make and can be customized with your favorite toppings."
- "Perfect for a quick on-the-go breakfast. I like to add some salsa or hot sauce for an extra kick."
Special Precautions and Tips:
- To reduce the heat, remove the seeds from the jalapeño pepper before mincing.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let stand for 5 minutes before using.
- These muffins can be stored in an airtight container at room temperature for up to 2 days.
