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Corn Muffins with Poblano Peppers & Queso Fresco Cheese for #baketogether
A savory corn muffin with poblano and jalapeno peppers and cheese.
- 1 1/2 cup all purpose flour
- 2/3 cup finely ground yellow cornmeal
- 4 Tbsp granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 tablespoons canola or vegetable oil
- 1 cup queso fresco cheese, crumbled and divided
- 2/3 cup corn kernels
- 1/2 cup poblano peppers, chopped
- 12 slices jalapeno pepper
- 6 cherry or grape tomatoes, halved
- Position an oven rack in the center of the oven. Heat oven to 350°F. Line 12 regular-sized muffin cups with paper or foil liners.
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended.
- Combine the buttermilk and sour cream in a small bowl or measuring or a 2 cup glass measure.
- Add the eggs and oil to the milk/sour cream mixture and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the poblano pepper, corn kernels and 2/3 cup of the cheese. Using a rubber spatula, gently fold (no stirring) until just blended.
- Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full).
- Sprinkle the tops with the remaining 1/3 cup queso fresco cheese and then finish with a garnish of a jalapeno slice and a halved tomato.
- Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes.
- Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days.
- They are best served warm so please reheat before serving.