Habanero Surprise Muffins

Habanero Surprise Muffins

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1/2 cup habanero or jalapeño jelly

  1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.

  2. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeño jelly. Fill cups equally with remaining batter.

  3. Bake in a 400° oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Serve hot or cool.

Yield: Makes 12 muffins

CALORIES 186(30% from fat); FAT 6.2g (sat 3.5g); PROTEIN 3.8g; CHOLESTEROL 50mg; SODIUM 333mg; FIBER 0.9g; CARBOHYDRATE 28g

Sunset magazine, MARCH 1999