Spicy & Cheesy Cornmeal Muffins

A one-bowl recipe you can prepare in minutes. It is spicy, zippy and full of flavours. They are the perfect accompaniment to a hearthy soup or fresh and cool Gazpacho in the summer. Make a large batch as they freeze beautifully.

1 Cup of milk
1 Cup of Cornmeal – Use medium size grains
1 1/2 Cups All purpose flour
1 Tablespoon Baking Powder
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
2 Large Eggs
1/2 Cup Vegetable oil
3/4 Cup of Minced Scallions
3 Tablespoons jalapeno pepper finely minced
1 Cup of Sharp Cheddar Cheese shredded

Preheat your oven at 200 Celsius – Grease 12 muffin cups –
In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.
In a medium-size bowl, whisk together the flour, baking powder, spices and salt. Beat the eggs and add them to the cornmeal mixture with the oil. Add the cornmeal and milk to the dry ingredients, stirring until just blended. Do not beat the mixture or your muffins will tough. Fold in the scallions, jalapeno peppers and the cheese.
Spoon the batter into the pan, filling each muffin cup 3/4 full.
Bake for 18 to 20 minutes – Until puffed up and golden brown.

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