- 1 1/2 cups [210 g] all-purpose flour
- 1/2 cup [125 mL] corn flour
- 3 tablespoons [45 g] sugar
- 3 teaspoons [15 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 medium-size red bell pepper, seeded, membranes removed and cubed
- 1 cubanel pepper, seeded, membranes removed and chopped
- 1/2 to 1 jalapeno pepper, seeded and chopped
- 1/4 cup [60 mL] finely chopped green onions
- 1/2 cup [115 g] grated Monterey Jack or Cheddar cheese
- 1 cup [250 mL] milk
- 1 egg
- 3 tablespoons [45 mL] vegetable oil
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- Preheat oven to 375°F [190°C].
- Into a large bowl, mix together all-purpose flour, corn flour, sugar, baking powder and salt.
- Add red bell pepper cubes, chopped cubanel and jalapeno peppers, chopped green onions and grated cheese.
- Into a separate bowl, beat together milk, egg and oil.
- Add milk/oil mixture to dry ingredients, stirring just enough to dampen.
- Using a spoon, fill paper-lined or non-stick muffin tins 3/4th full.
- Bake into preheated oven for 20 to 25 minutes, until muffins are golden brown and firm to the touch.
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