Chipotle Cheddar Corn Muffins

18 03 2009

chipotle-corn-muffinsBeen 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.

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