Hot Pepper and Peach Cornbread Muffins
Side / Bread
Small cubes of peaches are swirled throughout this batter along with a bit of heat from the crushed red chili peppers in our Hot Pepper Peach Preserves.
1 cup Butter, melted
1 jar Robert Rothschild Farm Hot Pepper Peach Preserves
4 Eggs, beaten
2 cups Buttermilk
1 tsp. Baking soda
2 cups Cornmeal
2 cups Flour
1 tsp. Salt
Preheat oven to 375 degrees F.
In a large bowl, stir together butter and Hot Pepper Peach Preserves until well combined. You don't want large chunks of preserves, but rather a uniform consistency.
Add eggs and buttermilk and stir to combine.
Stir in baking soda, cornmeal, flour, and salt until well blended but being careful not to overmix.
Spray muffin tin with cooking spray and using a medium cookie scoop, add batter to each muffin cup.
Bake for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan two minutes before removing to wire rack to cool completely.
Note: To make it a bit easier to incorporate preserves into butter, add preserves to a small bowl and microwave for 20 seconds prior to adding to recipe.
Recipe courtesy of Melanie Bauer at melaniemakes.com