BLACK-EYED PEA CORN MUFFINS
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
- In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
- Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
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Lennnon Ramdial
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Michael Gaduga
[email protected]I can't wait to try this recipe!
Nyondago Oyath
[email protected]These muffins are perfect for a fall day.
Sudhu Sudhu
[email protected]I love the crispy edges on these muffins.
Ri Yan
[email protected]These muffins are a great way to use up leftover black-eyed peas.
Naeem GB333
[email protected]Overall, I thought these muffins were just okay. They're not bad, but they're not my favorite.
Anas Vf Official
[email protected]I found the recipe to be a bit confusing. The instructions were not very clear.
Kaba Jacob
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Nasreen Akhter
[email protected]I'm not sure what went wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly.
illuminati666 Brotherhood
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and allergy-friendly option.
Samiya Khan
[email protected]These muffins are easy to make and perfect for a quick breakfast or snack.
Emmnauel Baraka
[email protected]I'm not a big fan of black-eyed peas, but I actually really enjoyed these muffins. The cornbread flavor is dominant.
Busuulwa Edgar Peter
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional cornbread.
Md Erfat
[email protected]These muffins are so moist and flavorful! I can't believe they're vegan.
Raja Sohail Khan jatoi
[email protected]I've tried many cornbread recipes, but this one is definitely my favorite. The black-eyed peas add a nice twist.
Laura Fallon
[email protected]I made these muffins for my family breakfast and they were a huge success! The kids especially loved them.
Limakatso Matee
[email protected]These muffins were a hit at my last potluck! Everyone loved the unique combination of flavors and textures.