These muffins scale down the American South's classic cornbread into snack-sized bites, studded with fresh jalapeño and cheddar. They can be served warm straight from the oven or frozen once cooled.
Whisk the cornmeal together with the flour, baking powder and salt in a bowl.
Whisk the milk with the eggs and vegetable oil, fold it into the dry mixture, then stir in the chopped jalapeño and most of the grated cheddar.
Divide the batter among greased muffin cups, filling each about two-thirds full, and sprinkle the remaining cheddar on top.
Bake the muffins in an oven preheated to 200°C until golden on top and a skewer inserted in the centre comes out clean.
Wear gloves while seeding and chopping the jalapeños; touching them with bare hands can transfer the hot oil to your eyes later. Allergens: contains wheat (gluten), milk and dairy, egg.
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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