MEXICALI CORN MUFFINS

Mexicali Corn Muffins image

Yield 12 Muffins

Number Of Ingredients 16

DRY INGREDIENTS
1 cup yellow cornmeal
1 cup unbleached flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/4 cup olive oil
1 large egg
1 tablespoon honey
GOODIES
3/4 cup grated sharp cheddar cheese or Monterey jack cheese
3/4 cup white or yellow corn kernals
1 (4-ounce) can chopped jalapeño pepper well drained
1 (4-ounce) jar chopped red pimiento well drained

Steps:

1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves