Confetti Muffins

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/3 cup yellow cornmeal
1 cup shredded mild cheddar cheese
1/3 cup thinly sliced green onions with tops
1/2 cup finely chopped red bell pepper
2 teaspoons sugar
1 egg
1 1/3 cup buttermilk

Preheat oven to 425F. Lightly grease a 12-cup muffin tin.

In a large bowl sift together flour, baking powder, soda and cayenne. Add the cornmeal, cheese, onions and red pepper; mix well.

In a small bowl, beat together sugar, egg and buttermilk. Add into dry ingredients all at once, stirring quickly with a fork, just until dry ingredients are moistened. Do not beat. Using an ice cream scoop or spoon, quickly dip batter into muffin cups.

Bake 18 minutes or until the tops of the muffins spring back when touched lightly. Let muffins cool for a few minutes before unmolding by loosening the edges with a knife. Turn out onto a rack and serve warm or at room temperature.

Makes 12 muffins
Source: Kansas Wheat Commission