Cajun Corn Muffins
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 1⁄3 Cup (21.33 tbs) (At Room Temperature)|
|Butter||8 Tablespoon, melted and cooled|
|Eggs||3 Large, lightly beaten|
|Prepared spicy brown mustard||2 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
|Cooked ham pieces||3⁄4 Cup (12 tbs) (1/4 Inch Pieces)|
|Finely chopped green pepper||1 Cup (16 tbs) (And/Or Red Pepper)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs) (Including Green Tops)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups (and the edges around the cups, if you are using a tin).
Stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In another bowl combine the buttermilk, butter, eggs, mustard and Tabasco.
Make a well in the center of the dry ingredients, add the buttermilk mixture and stir just to combine.
Stir in the ham, peppers and scallions.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.