Savory Cornmeal and Cheddar Mini-Muffins with Roasted Red Pepper and Jalapeño Relish Recipe

Description:

Hey friend! So, I've been experimenting in the kitchen lately, and I've come up with something truly delicious and surprisingly healthy: Savory Cornmeal and Cheddar Mini-Muffins with Roasted Red Pepper and Jalapeño Relish. It's a fun twist on traditional cornbread, taking those familiar flavors and packing them into adorable little muffins. I got the idea from a trip to New Mexico a few years ago. I was blown away by the incredible variety of corn-based dishes – everything from simple tortillas to elaborate tamales. But it was the little cornbread muffins they served with chili that really stuck with me. This recipe is my attempt to recreate that experience, adding a Southwestern flair with roasted red peppers and jalapeños for a bit of smoky heat and sweetness. Think of it as a sophisticated, healthier take on that comforting classic. The cornmeal is packed with fiber, making these muffins a great source of complex carbohydrates, while the cheddar adds a boost of calcium. The roasted red peppers provide antioxidants, and the jalapeños, while spicy, actually have anti-inflammatory benefits. And because they're baked, not fried, they're a relatively guilt-free indulgence. The baking process itself, rather than something like deep-frying, keeps them moist and delicious, while ensuring the flavors are evenly distributed throughout the muffin. This is a dish that could easily have originated in a bustling New Mexican kitchen, maybe in a small family-run restaurant, adapted over generations from simpler cornbread recipes. The mini-muffin size is perfect for portion control, too. And they're so versatile! They're fantastic on their own as a side dish, but they also pair wonderfully with soups, stews, or chili. I've even used them as a base for mini sliders, topping them with pulled pork or shredded chicken. So let’s get started!

Ingredients:

• - 1 cup fine yellow cornmeal (I prefer stone-ground, it gives a slightly nuttier flavor) – I love the texture and flavor cornmeal brings to baking. It's a nice change from all-purpose flour.
• - ½ cup all-purpose flour (Just enough to bind everything together nicely. Don't worry, it's not the star of the show!)
• - 1 teaspoon baking powder (The secret to fluffy muffins!)
• - ½ teaspoon baking soda (Helps with that rise!)
• - ½ teaspoon salt (Enhances all the other flavors – don't skip this!)
• - ¼ teaspoon black pepper (A tiny bit of spice never hurts, right?)
• - 1 cup shredded sharp cheddar cheese (I love sharp cheddar; its tangy bite cuts through the sweetness of the peppers.)
• - 1 large egg (Binds the ingredients and adds richness.)
• - 1 cup buttermilk (Adds tang and moisture, making the muffins incredibly tender.) – You can make your own buttermilk by adding 1 tbsp of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes if you don’t have any on hand.
• - ¼ cup melted unsalted butter (Adds richness and flavor – use a good quality butter!)
• - 1 red bell pepper, roasted and diced (The star of the relish! Roasting brings out the pepper’s sweetness.) – Remember to roast it until it's nice and blistered.
• - 1 jalapeño pepper, seeded and minced (Adds a nice kick! Adjust the amount to your spice preference.) – I’ve always got a few jalapeños hanging around for extra flavor.
• - 2 tablespoons chopped fresh cilantro (Adds freshness and brightness.) – Cilantro is my secret weapon. I add it to almost everything.
• - 1 tablespoon lime juice (Adds acidity and balance. Again, fresh is always better.)

Instructions:

1. 1. Preheat your oven to 400°F (200°C). Line a mini-muffin tin with paper liners – trust me, this makes clean-up a breeze! I remember once trying to make these without liners, and let's just say it was a sticky situation.
2. 2. Roast the red pepper: Preheat your broiler. Halve the pepper, remove seeds and membranes, and place cut-side down on a baking sheet. Broil for 10-15 minutes, or until the skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let it steam for 10 minutes. Then, peel off the skin and dice.
3. 3. While the pepper is roasting, whisk together the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pepper. This is my favorite part - the smell of cornmeal is so comforting.
4. 4. In a separate bowl, whisk together the wet ingredients: In another bowl, whisk together the egg, buttermilk, and melted butter. This is when I usually sneak a little taste – it’s surprisingly good!
5. 5. Combine wet and dry ingredients: Gently fold the wet ingredients into the dry ingredients, just until combined. Don't overmix! Overmixing leads to tough muffins. Remember that.
6. 6. Stir in the cheese: Gently stir in the shredded cheddar cheese.
7. 7. Make the relish: In a small bowl, combine the diced roasted red pepper, minced jalapeño, cilantro, and lime juice. This is where the magic happens!
8. 8. Fill the muffin cups: Spoon the batter into the prepared mini-muffin cups, filling them about ¾ full.
9. 9. Top with relish: Dollop a small amount of the red pepper and jalapeño relish on top of each muffin.
10. 10. Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. It's always best to check a couple of minutes early to ensure they don't overbake.
11. 11. Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.