RCI-BR.003.0315.001
Peach Corn Bread Muffins
Please add a description. Peach Corn Bread Muffins with Butter milk.
Prep20 min
Cook25 min
Total45 min
Servings18
Difficultyintermediate
Ingredients
- 1/2 cups
- 1/2 cups
- 2/3 cup
- 2 tsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 1 cup
- 1/2 cup
- 2 unit
- tbs chopped jalapeno chile3 unit
- .5 oz can cling peaches15 unitdrained, chopped
Method
1
Preheat oven to 400°F and line a muffin tin with 18 paper liners or grease the cups thoroughly.
2
Whisk together flour, yellow cornmeal, sugar, baking powder, salt, baking soda, and cayenne in a large bowl until well combined.
3
In a separate bowl, whisk buttermilk, vegetable oil, and eggs together until smooth and fully incorporated.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix as small lumps are acceptable.
5
Fold in the chopped jalapeño chile and drained chopped peaches gently until evenly distributed throughout the batter.
6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7
Bake in the preheated 400°F oven for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
23 minutes
8
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.