Peach Corn Bread Muffins

Mini muffin batter prepared from all-purpose flour, yellow cornmeal, white sugar, baking powder, salt, baking soda, cayenne pepper, buttermilk, oil, eggs, and chopped jalapeno chili pepper. Peach pieces are gently folded in and batter is spooned into mini muffin cups for baking.

Ingredients -

1-1/2 cups 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
1 cup Buttermilk
1/2 cup Vegetable Oil
2 Eggs
3 tablespoons chopped Jalapeno Chili Pepper
1 (15.5 ounces) can Cling Peaches, drained, chopped

Preparation:

1. Preheat oven to 400 degrees F.

2. Coat 18 mini muffin cups with cooking spray.

3. Mix flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne in bowl.

4. Whisk buttermilk, oil, eggs, and jalapeno in another bowl.

5. Make well in center of flour mixture. Add egg mixture to well, add peaches to well. Stir liquid into flour mixture until combined and flour mixture is moistened.

6. Spoon 1/4 cup of the batter into each muffin cup.

7. Bake 17 minutes or until lightly browned.

8. Let cool in cups 5 minutes before removing.

Variations and Recipe Ideas:

Muffin Making Tips -

Freezing Muffins

Most muffins freeze nicely. Store them in an airtight container such as a resealable freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes or defrost in the microwave oven in just a few seconds.

Muffin Making Tips -

Muffin Pans

A specialized aluminum, nonstick, or cast iron baking pan, also referred to as a muffin tin with 6, 12, or 18 cup shaped depressions for jumbo, regular, or mini muffin sizes.