Homemade buttermilk cheddar & jalapeño or Rosemary & orange muffins

This recipe were meant for mini muffins I didn't have a mini muffin pan so I just added an extra 1/2 of each ingredient ex. if called for 1 cup buttermilk I used 1 1/2 cups and filled the muffin cups with approx 1TBSP of batter . These can be served warm or room temperature....good luck on eating just one

 yield approx. 21-24 muffins if measured correctly


 

 

 Let the baking begin!!!

 

 Pre-heat oven to 375 (my oven is goofy, it cooks at a low temperature so I heated it to 400 then about 10mins before putting the muffins in the oven I reduce the temperature to 375...it worked for me so...)

- use salted or unsalted butter to grease your small size muffin pans

- 1 1/2 cup flour

- 1 1/2 cup yellow cornmeal (original recipe called for coarse yellow cornmeal)

- 1/2 cup sugar plus 1 TBSP ( can use just 1/2 cup sugar )

- 2 1/4 tsp. baking powder

- 1/4 tsp. plus 1/8 tsp. baking soda

- 1/4 tsp. salt plus 1/8 tsp. salt

- 1 1/2 cup low cultured buttermilk ( original recipe called for regular buttermilk)

-1 1/2 large egg, lightly beaten  ( how to measure a 1/2 an egg? lightly beat one egg then

                                                    measure out 2 TBSP that should be it)

- 1/4 cup plus 2 TBSP of vegetable oil (original recipe called for safflower oil)

 

****for the add-in I didn't measure I gauge it to my liking but 1/4 tsp. would be a good starting point for the following Rosemary & Orange muffins

- orange zest, finely chopped fresh rosemary,

for the Jalapeno & cheddar muffins

-1 medium finely chopped jalapeno, 1/3 cup extra sharp cheddar cheese ( original recipe called for white cheddar cheese)



 

 

                                                                        NOW...







1) butter or lightly spray (butter flavor) muffin pan, and whisk together all the dry ingredients: flour, sugar, cornmeal, baking powder, baking soda, and salt

2) in a separate bowl mix together all the wet ingredients: buttermilk, eggs, and oil

3) now add the wet mixture to the dry mixture until combined

 

 4) now, divide the batter into two (2) batches and add the "add-in" for the flavor

 

 

 

5) using a 1 TBSP measurement fill in the muffin cups ***if using 2 pan that's great but if using one muffin pan repeat step #5

6) bake on 375 for 12 minutes remove from oven place pan on rack to cool approx. 10 minutes



 

 

7) now Flip'em onto a wire rack allow to cool or serve'em piping hot

 ENJOY!!!!

Adapted from Martha Steward