Cheesy Jalapeno Cornbread Muffins
Apparently Mother Nature forgot to check her calender for it’s snowing in March in the Mid-Atlantic, and that’s just not right (or normal). This is resulting in a very large number of soups in my household, and with that a lot of crusty bread for soaking up every last drop. However one can not survive on crusty bread alone, so I decide to spice things up by adjusting one of my favorite cornbread recipes. The first few times I made this by just topping the muffin dough with the pepper and cheese, but quickly realized that folding them in was the better option – even though it increases the risk of heavy muffins. In my oh-so-scientific experimentation I found that adding folding in the pepper and cheese with the last bit of flour seems to keep the muffins fluffy while still insuring a mostly even distribution of the cheese and peppers.
These muffins are the perfect addition to a nice comforting soup, allowing you to soak up all the goodness – with just the right little kick. For those looking for a real boost serrano peppers can easily be switched in, either seeded or as is. Just be warned that these muffins are rather addicting, so if you serve them to guests be prepared to share the recipe! Or risk having them call you up at dinner time asking for the recipe…