Mighty Muffins

SERVES: 6

COOK TIME: 45 Min

Sometimes one special item on the table will make the whole meal seem special - like these big, big muffins. Not only are they a snap to make, but they'll also make a great conversation piece!

What You'll Need

1 1/4 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup buttermilk powder
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup water
1 egg
4 tablespoons (1/2 stick) butter, melted
1 can (4 ounces) mild chilies, chopped

What to Do

Preheat oven to 375°F.
In a large bowl, mix flour, cornmeal, sugar, baking powder, baking soda, and buttermilk powder. Reserve 2 tablespoons Cheddar cheese; stir remaining cheese into flour mixture and set aside.
In a small bowl, blend water, egg, melted butter, and chopped chilies; add to flour mixture. Stir just until lightly blended (batter will be lumpy).
Grease 6 (6-ounce) custard cups; spoon batter equally into custard cups. Top with reserved cheese.
Place cups on a cookie sheet or in a shallow baking pan, allowing room between them, and bake for 35 to 40 minutes or until tops are golden. Let cool for about 5 minutes, then remove from cups and serve warm.

Notes

If buttermilk powder is not available, use 1 cup buttermilk and omit the water Muffin pans will work here also but, depending on the size you use, your yield will vary. Custard cups really work the best.