Arugula Salad and Kicked Up Corn Muffins
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1 dozen 1x
- Category: Side Dish
Ingredients
Units
Scale
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 2 1/2 tbs. sugar
- 5 tsps. Baking powder
- 1 1/2 tsps. Salt
- 2 eggs - slightly beaten
- 1 1/2 cups milk
- 1/2 cup butter - melted
- 1/2 cup cheddar cheese - shredded
- 1/2 cup bacon - cooked and crumbled
- 5 Farm Rich Jalapeno Peppers - chopped (half cup)
Instructions
- Preheat Oven 425 degrees F.
- In a mixing bowl sift together the flour, cornmeal, sugar, baking powder and salt.
- In a smaller bowl combine the eggs, milk, and melted butter and gently whisk.
- Make a well in the center of the dry ingredients and add the liquid and gently mix.
- Add cheese, bacon and jalapeno peppers. Fold the matter until well incorporated.
- Butter the muffin tins.
- Fill the buttered tins with the batter and gently brush the tops with melted butter.
- Bake 20 – 25 minutes or until slightly golden.