Siete de Mayo Jalapeno Corn Muffins

7 May

Before you write me off as crazy and altogether unable to read a calendar, hear me out a minute.  With any luck, you’ll only end up writing me off as one of those…I’ll let you decide which one.

To be real, I had every intention of posting this recipe on the actual Cinco de Mayo.  I really did.  Also to be real, I really did make these on the actual Cinco de Mayo.  And if I might be so real, I actually am aware that it’s no longer the Cinco de Mayo anymore, but the Siete de Mayo.  Also to be real, it’s getting pretty darn unreal how many times I’m saying to be real.  It has to stop.  I just don’t want it to go unnoticed that I did recognize the holiday at the appropriate time, regardless of what the delay might indicate.

I’m not trying to throw blame around here, though, I wouldn’t do that.  Not unless I could blame it on something like sipping frosty margaritas with Prince Harry on whatever Mexican beach is trendiest right now.  Or, say, running off to join a traveling Mariachi band for the day, which, as you can imagine, might easily have kept me from posting.   Since I’m not pointing my finger here, I can’t blame either of those.  I wish.

But if I were, I would fully blame the Friday morning midterm I was forced to study for the evening of Cinco.  De Mayo.  Not Cinco eve, even.  I bet you feel pretty bad about getting upset with me for not posting.  Especially now that you know not only did I not spend my evening doing anything other than studying, I also didn’t spend it with Prince Harry.

Oh right, I did make these corn muffins, though.  Just for you.  And maybe 12 of your best friends.

Jalapeno Parmesan Corn Muffins
Makes about 13

* 1 cup flour
* 1 cup yellow corn meal
* 6 Tbsp sugar
* 1 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1 cup buttermilk
* 3 Tbsp butter, melted & cooled slightly
* 3 Tbsp oil
* 1 large egg
* 1 large egg yolk
* 1 15 oz can cream style corn
* 1 small can chopped jalapeno peppers
* 1/2 cup parmesan cheese

Stir together the sugar, melted butter, and eggs by hand or in a mixer. Add the rest of the wet ingredients, except for the peppers and cheese. Stir together the dry ingredients separately. Slowly incorporate the dry mixture into the wet mixture. Stir in the peppers and cheese.

Spoon batter into lined or greased muffin tin until each well is about full. Bake at 400 degrees F for about 15-18 minutes.

Let cool in the pan for 5 minutes before removing.

So anyway, like I was saying, HAPPY SIETE DE MAYO!

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