Cheddar And Red Pepper Buttermilk Muffins

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup polenta
• 8.5 oz cheddar cheese, coarsely grated
• 3 None scallions, finely chopped
• 1 None red pepper, diced
• 1 1/3 cups buttermilk
• 1/4 cup butter, melted
• 2 None large eggs, lightly beaten

1. Preheat the oven to 425u0b0F. Lightly grease three 6-hole jumbo (3/4 cup) muffin pans.
2. Sift the flour, baking powder, baking soda, cayenne and salt into a bowl. Stir in the polenta, cheddar, scallions and red pepper.
3. In a separate bowl, stir together the buttermilk, butter and eggs. Gently fold the buttermilk mixture into the flour mixture until just combined (don't over-mix). Spoon into the prepared pans and bake for 20 mins, until golden. Turn out onto wire racks to cool. Serve.

flour, baking powder, baking soda, cayenne pepper, salt, polenta, cheddar cheese, scallions, red pepper, buttermilk, butter, eggs

Taken from recipes-plus.com/api/v2.0/recipes/27012 (may not work)