February 07, 2007

Spicy Cheddar Muffins

3/4 cup flour
3/4 cup grated extra sharp cheddar
3/4 cup milk
1/2 cup cornmeal
2 tablespoons olive oil
1 teaspoon baking powder
1 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
pinch of salt
pinch of sugar

Preheat oven to 350. Line or grease 10 wells in a muffin tin. In a large bowl, mix together all ingredients until a thick batter forms. Fill each well 2/3 of the way full. Bake 15-20 minutes or until a toothpick inserted into the middle of the middle muffin comes out basically clean. Cool on a wire rack. Best served at room temperature or slightly warm.
My thoughts:
Late this afternoon I got the sudden urge to make muffins and 30 minutes later, I was eating one of these. So often muffins are relegated to breakfast but there is really no reason for that. These would be great along side a salad or some fried catfish. They are nicely spicy and the half a cup of cornmeal adds a great texture but doesn't make them taste overwhelmingly like cornbread.