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Arugula Salad and Kicked Up Corn Muffins


  • Author: Living the Gourmet
  • Total Time: 25 mins
  • Yield: 1 dozen 1x

Ingredients

Scale
  • 1 ½ cups flour
  • 1 ½ cups cornmeal
  • 2 ½ tbs. sugar
  • 5 tsps. Baking powder
  • 1 ½ tsps. Salt
  • 2 eggs – slightly beaten
  • 1 ½ cups milk
  • ½ cup butter – melted
  • ½ cup cheddar cheese – shredded
  • ½ cup bacon – cooked and crumbled
  • 5 Farm Rich Jalapeno Peppers – chopped (half cup)

Instructions

  1. Preheat Oven 425 degrees F.
  2. In a mixing bowl sift together the flour, cornmeal, sugar, baking powder and salt.
  3. In a smaller bowl combine the eggs, milk, and melted butter and gently whisk.
  4. Make a well in the center of the dry ingredients and add the liquid and gently mix.
  5. Add cheese, bacon and jalapeno peppers. Fold the matter until well incorporated.
  6. Butter the muffin tins.
  7. Fill the buttered tins with the batter and gently brush the tops with melted butter.
  8. Bake 20 – 25 minutes or until slightly golden.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Side Dish
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