Ingredients
- 6 tablespoons solid white shortening
- 9 tablespoons butter plus butter for greasing muffin tins
- ¼ cup seeded, finely chopped red pepper
- ¼ cup seeded, finely chopped green pepper
- 4 teaspoons seeded, finely chopped jalapeno or serrano peppers
- 1 tablespoon finely minced garlic
- 2 eggs, lightly beaten
- 1 cup buttermilk
- ⅛ teaspoon baking soda
- 1 cup flour
- 1 ¼ cups blue cornmeal (yellow cornmeal may be substituted), (see note)
- 2 tablespoons sugar
- 1 teaspoon salt, if desired
- 1 tablespoon baking powder
- Nutritional Information
Nutritional analysis per serving (12 servings)
262 calories; 16 grams fat; 7 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 54 milligrams cholesterol; 351 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 muffins
Preparation
- Preheat the oven to 400 degrees.
- Heat the shortening in a skillet and when it is melted pour it into a small bowl.
- Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
- To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
- Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
- Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
- Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
- Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
- Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.
- Blue cornmeal may be found in specialty food shops. It may also be ordered from Jane Butel at the Mexican Connection, 142 Lincoln Avenue, Santa Fe, N.M. 87501, 505-988-2940, or from Blue Corn Connection, 8812 Fourth Street NW, Albuquerque, N.M. 87114, 505-897-2412.
45 minutes
Dining and Cooking