Garlic and cheddar cheese would also be great additions to these hearty little corn muffins.
Hey, corn might not even be such a bad idea, either.
These little muffins will add a nice spicy little kick to any meal. Maybe as a side to tacos, or a hot bowl of chili, or barbeque chicken…the options are endless. Spread them with a little melting butter, or dip in a little olive oil. There are many ways to enjoy these.
1/2 c all-purpose flour
3/4 c whole wheat flour
3/4 c corn meal
2 Tbsp sugar
2 tsp baking powder
3/4 tsp salt
1 c milk
1/4 c non-fat, plain greek yogurt
1 1/2 Tbsp jalapeño peppers, diced
Heat oven to 400oF. Sift together flours, corn meal, salt, and baking powder. In a separate bowl, mix milk, yogurt, egg, and peppers. Combine dry and wet ingredients. Drop by spoonful into greased 12-cup muffin pan. Lightly sprinkle paprika over the top of each muffin. Bake for 20 minutes, or until golden brown and a toothpick comes cleanly out of the center of each muffin. Enjoy!