Corn Muffins with Poblano Peppers Recipe
Daily Value: 11%
|Folic Acid (B9)||62µg||16%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
- 1 1/2 cups all-purpose flour
- 2/3 cup finely ground yellow cornmeal
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons canola or vegetable oil
- 1/2 cup chopped poblano peppers
- 2/3 cup corn kernels
- 1 cup crumbled queso fresco
- 12 slices jalapeño pepper
- 6 cherry or grape tomatoes, halved
Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.
In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.
Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).
Sprinkle the tops with the remaining queso fresco and then top each muffin with a jalapeño slice and a halved tomato. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool for 15 minutes.
Serve immediately or cool completely and store in an airtight container at room temperature for up to 2 days. They are best served warm so please reheat before serving.
Total time: 33 minutes