JALAPENO BLUE-CORN MUFFINS

Jalapeno Blue-Corn Muffins image

Provided by Craig Claiborne

Time 45m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

6 tablespoons solid white shortening
9 tablespoons butter plus butter for greasing muffin tins
1/4 cup seeded, finely chopped red pepper
1/4 cup seeded, finely chopped green pepper
4 teaspoons seeded, finely chopped jalapeno or serrano peppers
1 tablespoon finely minced garlic
2 eggs, lightly beaten
1 cup buttermilk
1/8 teaspoon baking soda
1 cup flour
1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note)
2 tablespoons sugar
1 teaspoon salt, if desired
1 tablespoon baking powder

Steps:

Preheat the oven to 400 degrees.
Heat the shortening in a skillet and when it is melted pour it into a small bowl.
Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram