Peach Corn-Bread Muffins

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Peach Corn-Bread Muffins

 

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2/3-cup sugar

2 teaspoons baking powder

1-teaspoon salt

1/2-teaspoon baking soda

1/4-teaspoon cayenne pepper

1-cup buttermilk

1/2-cup vegetable oil

2 eggs

3 tablespoons chopped jalapeno chile (about 1 large)

1 can (15.5 ounces) cling peaches, drained, chopped

 

Heat oven to 400 F. Coat 18 mini bundt muffin cups (about 2 1/2 inches

across) or plain mini muffin cups (2 1/4 x 1 1/4 inches) with nonstick

cooking spray. Mix flour, cornmeal, sugar, baking powder, salt,

baking soda, and cayenne in large bowl. Whisk buttermilk, oil, eggs

and jalapeno in medium-size bowl. Make well in center of flour

mixture. Add egg mixture all at once to well; add peaches to well.

Stir liquid into flour mixture just until combined and flour mixture

is evenly moistened. Spoon 1/4 cup batter into each of the 18 muffin

cups. Bake in 400 F oven 17 minutes, until lightly browned. Let cool

in cups on rack 5 minutes. Turn out onto rack; let cool.

 

 

 

 

 

 

 

 

 

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