As I mentioned in an earlier post, our last dinner party was themed “Touched by Fire”. G spent the entire night (and I mean entire night) smoking a pork shoulder for pulled pork. He woke up every couple of hours throughout the night to tend to the smoker. I was afraid that the neighbours would complain that our backyard smelled like a campground or that G would go out and the raccoons would eating the pork but no, all was good and the pork was well smoked. But I digress. We wanted to do something to accompany the southern pulled pork and what better than corn muffins. Not just any corn muffins but muffins touched by fire. Since we were already making an appy of Jalapeno peppers (recipe to follow soon!), I decided that sweet, hot, red peppers might be just the thing our corn muffins needed. I used a mini muffin pan but regular-sized muffins would be awesome, too.
Red pepper corn muffins
1/2 cup unsalted butter, melted
3/4 cup buttermilk
2 eggs
1/2 cup sour cream
1 cup cornmeal
1 cup all purpose flour
1/2 cup brown sugar
2 tblsp baking powder
1 tsp salt
3-4 sweet hot red peppers (or jalapeno if you prefer), finely chopped
1. Preheat oven to 375 degrees
2. Mix together buttermilk, eggs and sour cream.
3. In another bowl, combine cornmeal, flour, baking powder, brown sugar, salt and peppers.
4. Fold buttermilk mixture into cornmeal mixture. When done, fold in the melted butter until well blended.
5. Grease muffin tins and fill with mixture.
6. Bake 12-14 minutes or until a toothpick comes out clean when stuck into the middle.
7. Cool slightly before serving.
