Wednesday, January 2, 2013

Cheesy Salsa Corn Muffins

Love these tender, spicy little muffins!  So easy to make and tastes great with just about anything!

1/2 cup bottled chunky salsa (any brand you like, I use homemade)
1 egg
¼  cup vegetable oil
¾ cup butter milk
(make your own:  add 2-3 tsp. lemon or lime juice to milk) ¼ cup sugar
1 ½  cups flour
1 cup yellow corn meal
1 teaspoon baking powder
½  teaspoon baking soda

1/3 teaspoon salt
½ cup frozen or fresh whole kernel corn
¼  cup chopped red bell peppers

1 small jalapeno, finely chopped (optional)
½ cup shredded Mexican cheese blend

Preheat oven to 350. Mix together egg, salsa, vegetable oil and buttermilk. Set Aside. In a separate bowl, mix together flour, corn meal, baking powder, baking soda, and salt. Add wet ingredients to flour mixture. Do not over-mix. Add corn, bell peppers, jalapeno, and cheese. Stir until just combined, but no more. Bake in greased muffin tins, about 20 minutes.