Spicy Cornbread Muffins

Enjoy!

Ingredients

• 5 tbsp olive oil
• 1 small onion, finely chopped
• 1 medium red pepper, finely chopped
• 1 ear corn, kernels cut off the cob, or 3/4 cup (thawed) frozen corn
• (optional) 1 chili pepper, minced fine or 1/8 tsp chili powder

• 1 cup flour
• 1 cup cornmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

• 1 cup milk
• 2 tbsp lemon juice

Preparation

1. Preheat the oven to 350°F and oil a muffin pan.
2. Fry the onion and peppers in the olive oil with medium heat until softened.
3. When the onion and peppers are nearly finished frying, add in the corn, frying until warmed through. Remove from heat and leave to cool.
4. Mix dry ingredients in a large bowl.
5. Combine the milk and lemon juice with the dry ingredients and then add in the cooked veggies. Do not overmix.
6. Fill the muffin cups evenly with the batter and bake for 20 min or until browned and an inserted toothpick/sharp knife comes out clean.
7. Let the muffins cool in the pan for a few minutes to firm up, then remove from pan to cool.
8. Enjoy!

NOTES:

• For a different flavor, try adding one of the following: Mexican/taco seasoning, feta cheese, fresh basil or whatever you think might make a yummy addition.