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These Roasted Red Pepper and Cheddar Muffins compliment the warm hearty fare this time of year, to perfection.


roasted red pepper muffins

1 1/4 cups yellow cornmeal

1/2 cup flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup grated cheddar cheese

1/2 cup grated smoked cheddar

3/4 cup buttermilk, at room temperature

1 egg

1/4 cup unsalted butter, melted

1 (7-ounce) jar roasted red peppers, rinsed and dried

Heat oven to 375F. Butter 12 muffin cups, or line with paper liners.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and both cheeses. In a small bowl, whisk the buttermilk, egg and butter. Add the liquid ingredients to the dry ingredients, and mix to just combine. Roughly chop the peppers, and stir them into the batter. Fill the muffin cups half full with batter, and bake for 25 minutes or until a knife inserted into the middle comes out clean. Remove the muffins from cups and cool on a wire rack for 30 minutes before serving.


Recipe adapted from The Morning News, December 2004