Salsa Cornbread Muffins
- Servings: 6
- Cook Time: 20-25 minutes
|1 cup||Yellow Cornmeal|
|2 tsp||Baking Powder|
|½ tsp||Black Pepper|
|½ tsp||Baking Soda|
|¼ tsp||Cayenne Pepper, or chili powder|
|1¼ cup||Salsa, jarred, homemade, whatever|
Preheat oven to 350 degrees. Grease a 6 cup jumbo muffin baking pan. In a large bowl, mix together everything UP TO the salsa, eggs, and oil. Mix the salsa, eggs, and oil in another in another bowl, and gently add to the dry ingredients bowl. Stir until moisented. Spoon into greased muffin cups 1/2 to 2/3 full. Bake for 20 -25 mintues. Cool 10 minutes. Remove from pan.
** variation calls for 1/4 cup chopped fresh cilantro, 1/4 c chopped green onions, and 1/2 tsp worcestershire sauce.