Jalapeno Cornmeal Muffins

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These cornmeal muffins have a good kick to them thanks to the addition of pickled jalapeno peppers, and are perfect for serving with my Slow Cooked Southwest Tomato Soup (I’ll post the recipe for that tomorrow). Packed with corn kernels, spring onion & cheddar cheese, they are also great as snack, warmed up slightly and slathered with guacamole. Yum!

• 2 1/2 cups self-raising flour
• 3/4 cup cornmeal (also labelled as polenta in Australia)
• 1 cup buttermilk
• 1/2 cup melted butter
• 2 eggs, lightly beaten
• 1/2 cup corn kernels 
• 1/4 cup finely chopped spring onions
• 1/2 cup grated cheddar cheese
• Roughly chopped pickled Jalapeno peppers, to taste (I use 1/4 cup for a good amount of heat)
• Salt & pepper to taste

1. Preheat oven to 21o degrees celsius and grease two 12-hole muffin trays.
2. Sift the flour and cornmeal into a large bowl and make a well in the centre.
3. In a separate bowl, whisk together the eggs, milk and melted butter. Season with salt & pepper to taste.
4. Add the jalapenos, cheese & spring onion and stir to combine.
5. Add the wet mixture to the well in the bowl of dry ingredients and stir just until mixture is combined. Make sure not to overwork the mixture.
6. Spoon the mixture into the prepared muffin trays and bake for 20 – 25 minuted or until golden brown and cooked through.