Chili Cornbread Muffins

Prep Time: 10 minutes             Baking Time: 15-18 minutes
Yield: 12 medium-size muffins

Ingredients:

235 g (1 ¼ cups) stone-ground cornmeal (fine- or course-ground)
150 g (1 cup) all purpose flour
3 tablespoons (45 mL) white sugar
½ teaspoon (2.5 mL) chipotle chili powder
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) salt

3-4 tablespoons finely chopped canned (or fresh) jalapeno chili peppers
2 tablespoons (30 mL) finely chopped green onions
1 small zucchini, shredded (approximately 1 cup shredded)
125 mL (1/2 cup) fresh or frozen corn kernels
1 cup  (250 mL / 80 g) shredded sharp cheddar cheese

2 large eggs, lightly beaten
60 mL (1/4 cup) vegetable or grapeseed oil
375 mL (1 ½ cups) buttermilk (or a little vinegar/lemon juice in regular milk)

Chipotle chili powder

Method:

1. Prepare a standard muffin pan with paper/parchment cups, or spray with a non-stick cooking spray. Preheat oven to 375 degrees F.
2. In a large bowl, combine cornmeal, flour, sugar, chili powder, baking powder and salt.
3. To the flour mixture, add the jalapeno peppers, green onions, shredded zucchini, corn, and shredded cheddar cheese. Toss to combine.
4. Add the beaten eggs, oil, and buttermilk to the bowl and gently stir just until dry ingredients are moistened. Do not over-stir … leave the batter slightly lumpy.
5. Spoon the batter into the prepared baking cups. Very lightly dust the batter with a little chipotle chili powder.
6. Bake at 375 degrees for 15-18 minutes, or until a cake tester comes out dry.