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Jalapeño Cheddar Cornmeal Muffins with Unsalted Butter

A recipe by @theflourbaby

30 mins Serves 12

Buy the butter here

Ingredients

125g all-purpose flour

150g cornmeal

1 tsp bicarbonate of soda

2 tsp baking powder

1 tsp salt

½ tsp freshly ground black pepper

240 ml buttermilk

80g All Things Butter Unsalted Butter (melted and slightly cooled)

2 large eggs

Zest of 1 lime

1 jalapeño, finely chopped (seeds removed if you want less heat)

80 g cheddar cheese, grated

Method

Step 1

Preheat the oven to 180 °C (350 °F). Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large bowl, whisk together the flour, cornmeal, bicarb soda, baking powder, salt, and black pepper.

Step 3

In another bowl, whisk the buttermilk, melted butter, eggs, and lime zest until smooth.

Step 4

Pour the wet mixture into the dry ingredients. Stir gently until just combined (don’t over-mix; a few lumps are fine).

Step 5

Fold in the chopped jalapeño and grated cheddar, then fill each muffin tin about ¾ full.

Step 6

Bake for 18-22 minutes, or until golden. A toothpick should come out clean when inserted into the center of the muffins.

Step 7

Cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature. Enjoy!

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Jalapeño Cheddar Cornmeal Muffins with Unsalted Butter

Ingredients