Spicy Roasted Red Pepper Corn Muffins

• 1 1/4 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
• 3/4 cup buttermilk
• 1 large egg
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 2 tablespoons minced seeded pickled jalapeno chilies (wear rubber gloves)
• a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

1. Preheat oven to 425F.
2. and butter twelve 1/3-cup muffin tins.
3. In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar.
4. In a small bowl whisk together buttermilk, egg, butter, and chilies.
5. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
6. Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

yellow cornmeal, allpurpose, sugar, baking powder, baking soda, salt, cheddar cheese, buttermilk, egg, unsalted butter, jalapeno chilies, red peppers

Taken from www.epicurious.com/recipes/food/views/spicy-roasted-red-pepper-corn-muffins-10891 (may not work)