These savory muffins are studded with poblano peppers and laced with cheddar, making them the perfect accompaniment to soup or chili.
Muffins:
1 c. all purpose flour
3/4 c. stone-ground yellow cornmeal
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
3/4 c. buttermilk
1/4 c. dark brown sugar, packed
3 tbsp. butter
3/4 c. mashed cooked pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced, or 1/4 cup chopped canned green chiles.
Cooking spray
Streusel Topping:
1 tbsp. butter
3 tbsp. all-purpose flour
1/3 c. finely shredded extra-sharp Cheddar cheese
1 tbsp. brown sugar
1/8 tsp. cayenne, or to taste
1/3 c. roasted salted pepitas (pumpkin seeds)
Instructions:
- To prepare the streusel, combine butter and flour with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas.
- To prepare the muffins, preheat oven to 400F. Spray a 12-cup muffin tin with cooking spray.
- Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl.
- Combine egg, buttermilk, sugar, butter and pumpkin; whisk well. Stir into flour mixture. Add poblanos and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
Bake 15 to 20 minutes or until golden brown.
Makes 12 Muffins
Recipe by Crescent Dragonwagon