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Spicy Corn and Pepper Muffins

I made these muffins as a side dish to serve with my kakavia and I added more chili powder and peppers ( almost twice as called for in the recipe ) to jazz them up which worked excellently to provide such a beautiful muffin !

As a cornmeal lover, I wasn't surprised to find myself fall for this muffin easily and I ended up eating them alone without a soup as planned ( so did my husband ).. Seriously I think there is nothing needed to make it taste better !

Makes 6 muffins ( Check out the original recipe from here )

•1/2 cup all-purpose flour
•1/2 cup yellow stone-ground cornmeal
•1.5 tablespoons sugar
•1.5 teaspoon baking powder
•1 teaspoon chili powder plus 1/4 cayane pepper
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•pinch of freshly ground black pepper
•1/2 cup buttermilk
•60 g unsalted butter, melted and cooled
•1/2 large egg yolk
•1/4 cup corn kernels -fresh, frozen or canned (in which case they should be drained and patted dry)
•1 medium green chili, seeded, deveined and finely diced
•1/4 red bell pepper, seeded, deveined and finely diced
•a pinch of dried parsley

Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 6 molds in a regular-size muffin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, chili, red pepper and parsley. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Storing: Best served the day they are made, these can be kept covered overnight and split and toasted the next day. They can also be wrapped airtight and frozen for up to 2 months. Rewarm in a 350-degree-F oven, if you’d like, or split and toast them.