Spicy Cheddar Corn Muffins
Makes 12 regular sized muffins
1 ½ cup all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ to 1 teaspoon cayenne
¼ teaspoon dried oregano leaves
1 ¼ cups shredded sharp cheddar cheese
½ cup fresh corn kernels*
2 serrano chiles, one finely chopped, one sliced into seedless rings
¼ cup melted butter
2 large eggs
¾ cup milk
Preheat oven to 425° F. Lightly spritz 12 regular sized muffin cups with canola oil.
In a large mixing bowl, combine flour, cornmeal, baking soda and baking powder, salt, herbs, and cheese. Short strands work best; toss the cheese well to keep the strands from clumping.
In another bowl, mix together the melted butter, eggs and milk. Stir in the chiles and corn kernels. Pour into a well in the centre of the flour mixture and fold together until just moistened. Do not over mix; the batter will be very thick and should not be completely smooth (but it should not have big clumps of flour).
Spoon the batter into the muffin cups. Bake on a centre rack for approximately 20 minutes, or until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.
* You can use frozen corn kernels that have been rinsed well under hot water and thoroughly drained.