Spicy Cornbread Mini-Muffins

Name: Spicy Cornbread Mini-Muffins
Cook time: 15 min
Yield: 3 dozen mini muffins
Cuisine: United Kingdom
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; ¼ cup white sugar; 4 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon garlic powder; 1\u2009½ cups finely shredded Cheddar cheese; 1 cup milk; 2 eggs; ¼ cup vegetable oil; 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced; ¼ teaspoon vanilla extract; 1 tablespoon butter, melted - divided; 3 tablespoons yellow cornmeal, or as needed - divided

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

INGRIDIENT

1 cup all-purpose flour

1 cup yellow cornmeal

¼ cup white sugar

4 teaspoons baking powder

½ teaspoon salt

1 teaspoon garlic powder

1 ½ cups finely shredded Cheddar cheese

1 cup milk

2 eggs

¼ cup vegetable oil

3 canned jalapeno peppers - stems and seeds removed and peppers finely diced

¼ teaspoon vanilla extract

1 tablespoon butter, melted - divided

3 tablespoons yellow cornmeal, or as needed - divided

DIRECTION

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.

Step: 3

Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.

Step: 4

Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.

Step: 5

Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

NUTRITION FACT

Per Serving: 79 calories; protein 2.5g; carbohydrates 8.3g; fat 3.9g; cholesterol 16.7mg; sodium 155.7mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.

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