Been experimenting to see how spicy I can get the corn muffin without it being too spicy, so this is the latest iteration – spicier and think it could be just a bit more so will have to keep trying!
1 1/2 cup flour
1 cup stone-ground cornmeal
6 tablespoons of butter (cut into pea-sized pieces)
Use pastry cutter, fork or hands to mix butter into flour until it resembles coarse meal.
Add to mix:
1 tablespoon chipotle powder
1 tablespoon chopped canned chipotle peppers (optional if you like spicier, more if you want more spice – you can also top the muffins with chopped chipotle peppers)
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup ground flaxseed
3 diced fresh jalapenos peppers
1 drained can of small whole kernel sweet corn (15.25 oz/ 432 g)
10 ounces coarsely grated extra sharp cheddar cheese
In a separate bowl, mix together:
1 1/4 cup buttermilk (I’ve also swapped out for plain unflavored yogurt drink from the farmer’s market and it also works fine)
2 eggs
Add wet to dry until just mixed, if you overmix – you’ll get a tougher muffin with big air pockets (still yummy, just not as attractive).
Grease a muffin pan or use paper cups, whichever you prefer – ladle in and bake for 20 mins at 400F. These can be served warm, room temp and can keep in airtight container in fridge for 4 days.
