Shirley J Wednesday - Savory Corn and Pepper Muffins {adapted}

You know I'm all about baking from scratch. But I'm also about convenience and moderation, meaning I can't always bake from scratch nor do I always have the time.

My Shirley J Wednesday recipe today is a good example of this...

One of my most favorite recipes from Dorie Greenspan's cookbook, "Baking from My Home to Yours" is the savory corn and pepper muffins! Well, the other week I helped out with a dinner and was asked last minute to make some corn muffins. So what did I do? I whipped out my Shirley J Corn Bread and Muffin Mix. I then proceeded to add the same spices and ingredients to my Shirley J mix that made Dorie's muffins so special.

These make a great side to chili or just as a snack!

I'd love for you to try them! Here's the recipes:

Savory Corn and Pepper Muffins 

by Dorie Greenspan, adapted to make a batch with Shirley J Corn Bread and Muffin Mix

Makes 12 standard-sized muffins

3 cups Shirley J Corn Bread & Muffin Mix

1 1/2 cups cold water

1 1/2 teaspoon chili powder, or more to taste

1/4 teaspoon freshly ground black pepper
1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups. 

Combine Shirley J Corn Bread & Muffin Mix, chili powder, black pepper and mix with a fork or beat on low speed in an electric mixer until spices are combined throughout the mix. Add water and remaining ingredients. Stir by hand for one minute or in an electric mixer for 30 seconds on low speed, making sure with water in a large mixing bowl. Then mix for an additional 90 seconds. Pour the batter  into each muffin cup and bake at 375 degrees for 12-14 minutes. When a toothpick inserted into the muffin comes out clean, it's done.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeño, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

For those of you who use this Shirley J Corn Bread & Muffin Mix, how do you like to use it? For those of you who haven't any ideas of new ways I can use it? I recently saw a recipe that made cranberry upside down corn bread loaf. I'm thinking about experimenting with that concept! :)