Recipe: Salsa Corn Muffins

SALSA CORN MUFFINS

1 cup yellow or blue corn meal
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
3/4 cup buttermilk
1/2 cup Chi-chi's salsa verde
1/4 cup vegetable oil, Crisco or butter
2 teaspoon honey
1 egg
1/2 cup cream style corn or whole kernel corn
1/2 cup cheese cubes, 3/4-inch (optional)
1/4 chopped red bell peppers (optional)
1 teaspoon finely chopped jalapenos (seeded)

Preheat oven to 375 degrees F. Grease 12 small muffin cups or use cupcake liners.

In a large bowl, mix corn meal, flour, baking powder, baking soda, and salt.

In a separate bowl, beat together milk, salsa verde, oil, honey, and egg. Stir liquid ingredients into dry ingredients, mixing only enough to combine. Stir in corn, cheese (optional), bell pepper (optional), and jalapenos. Place batter in prepared muffin cups.

Bake 20-25 minutes, or until golden brown.