Vegetarian Southwest: Pepper-Corn Muffins

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* Exported from MasterCook *

 

Pepper-Corn Muffins

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 144

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions -- finely chopped

1 green bell pepper -- finely chopped

1/2 red bell pepper -- finely chopped

1 green chile -- finely chopped

Butter for sauteing

1/4 pound butter -- (1 stick)

1/2 cup sugar

2 whole eggs

2 cups bread flour

6 teaspoons baking powder -- sifted

3 teaspoons baking soda -- sifted

2 teaspoons salt

2 cups cornmeal

1 cup milk

10 ounces grated cheese of your choice

4 ounces grated Parmesan cheese

 

YIELDS 36 MUFFINS.

 

From Chef Anton Brunbauer, Golden Sway, Hyatt Regency, Scottsdale, Arizona

 

In a saucepan, saute chopped onions, red and green peppers, and green chile

in butter until tender, then drain and cool.

 

Preheat oven to 350 degrees.

 

Cream the stick of butter and sugar together. Add eggs and continue to

mix. Add sifted bread flour, baking powder, baking soda, and salt. Add

cornmeal and milk, and continue to mix. Add sauteed vegetables and grated

cheeses, incorporating them well. Bake for 25 minutes or until lightly

browned.

 

AUTHOR'S NOTE: Bread flour is a high-gluten flour and is available In most

grocery stores. You can easily substitute all-purpose flour if desired.

 

The chef told me he was tired of trying corn muffins so dry " that dust

would come out of my ears. " So he developed this moist muffin that is

exceptionally popular at the restaurant. Also, finely chopped vegetables

will ensure that these muffins turn out exceptionally well.

 

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