Lori’s Chile Cheese Corn Muffins
1 cup yellow cornmeal
1 cup flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage
or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced Anaheim peppers or Jalapenos (or a small can of green chiles)
1 cup grated Cheddar or Monterey Jack
1. Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins. Or use paper muffin cups.
2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced chiles and cheese.
3. Spoon into paper-lined muffin cups, filling them to just below the top (about 4/5 full). Sprinkle with a little more cheese. Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of your muffin tins.
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