Black Eyed Pea Corn Muffins

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* Exported from MasterCook *

 

Black-Eyed Pea Corn Muffins

 

Recipe By : Gourmet, January 1998

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dried black-eyed peas

1 1/4 cups yellow cornmeal

3/4 cup coarsely grated sharp Cheddar -- (about 3 ounces)

1/2 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

3/4 stick unsalted butter -- (6 tablespoons)

2 pickled jalapeño chiles

3/4 cup plus 2 tablespoons whole milk

1 large egg

2 tablespoons chopped fresh flat-leafed parsley leaves

 

Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until

tender, about 20 minutes, and drain in a sieve.

 

Preheat oven to 425øF. and butter twelve 1/3-cup muffin cups.

 

In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and

salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a

small bowl whisk together butter, jalapeños, milk, and egg. Stir butter

mixture, peas, and parsley into cornmeal mixture until just combined (do not

overblend).

 

Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or

until golden and a tester comes out clean.

 

Makes 12 muffins.

 

Converted by MC_Buster.KES/26 Dec 99

 

 

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