Savory Cornbread muffins

If you don’t know about Martha Rose Shulman who writes for the NY Times in the Health section, specifically Fitness, you will be happy to find her. She is the most prolific recipe writer I have ever read. I read her column weekly and it is always full of great recipes. I had been craving corn muffins and decided in the dark of the early morning to make these and they are just what I wanted!

1 cup yellow cornmeal, preferable organic stone-ground

1 cup whole wheat flour (I used whole wheat pastry flour)

3/4 t. salt

2 t. baking powder

1 t. baking soda

1 T. finely chopped fresh sage or 1 t. rubbed sage (I omitted as I don’t like sage)

2 eggs

1 1/2 cups buttermilk

1/4 cup canola oil

1 T. honey

1 cup corn kernals

2 T. minced jalapenos, or serrano chiles

1/2 cup grated cheddar or jack cheese

Preheat oven to 400 degrees. Oil or butter 12 muffin tins.

 

Place cornmeal in a bowl and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat the eggs with the buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat. A few lumps are fine, make sure there is no flour on the bottom of the bowl. Fold in the corn, minced jalapeno and cheese. Spoon into muffin cups, filling just below the top. Bake 20 -25 minutes until lightly browned.

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