These savory muffins are a fantastic alternative to cornbread. Packed with cheese and jalapeños for a little kick, they make a great snack or accompaniment to soups and stews.
Ingredients:
- 1 cup maize meal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup vegetable oil
- 1 cup grated cheddar cheese
- 1-2 jalapeños, finely chopped (optional)
Instructions:
- Preheat your oven to 200°C (400°F) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the maize meal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, egg, and vegetable oil.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the grated cheddar cheese and chopped jalapeños.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
