Pastries and dough-based dishes
These snack-size muffins add fresh jalapeño and kashar cheese (Turkish semi-hard cheese) to classic Southern US cornbread. Serve them hot from the oven or freeze them once cooled.
In a bowl, combine the cornmeal, flour, baking powder and salt.
Whisk the milk, egg and cooking oil together, then add them to the dry ingredients. Stir in the finely chopped jalapeño and most of the grated kashar cheese.
Divide the batter among greased muffin cups, filling each about two-thirds full. Sprinkle the remaining kashar cheese on top.
Bake the muffins in an oven preheated to 200°C / 390°F until golden on top and a skewer inserted in the center comes out clean.
Wear gloves when deseeding and chopping the jalapeños; their capsaicin-rich oil can get into your eyes if you touch them with bare hands. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Jalapeñoyu tarifte yazıldığı gibi çekirdeksiz kullandım ama yine de çocuklarım için fazla acı çıktı, çekirdeğini almak gerçekten acılığı azaltıyor mu yoksa asıl acı zarında mı?
Haklısınız, asıl acılığın büyük kısmı çekirdeğin bağlı olduğu beyaz zarda; sadece çekirdeği ayıklamak yetmez, zarı da kazıyarak temizlemenizi öneririm.
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