I haven't made savory mini muffins in ages! Possibly since last August.

Last night's were wonderful, little bite-sized muffins that I served with apéritifs to Danish friends who came for dinner. The theme of the evening was Mexican and I wanted it to be memorable - especially since they're not very acquainted with mexican food.

Basically, I found a classic Corn Bread/Muffin mix and tweaked it a bit. The result was colorful, moist and scrumptious!

Maybe they're more Tex-Mex than Mexican? Doesn't matter, they were delicious!




Mini Corn Muffins With Red Pepper and Green Onions
makes 24

1 cup coarsely ground yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 cup diced red pepper
1 cup chopped green onions

Preheat oven to 425°F.
Grease the muffin pan.
Combine first 7 ingredients in large bowl.
Whisk sour cream, eggs and melted butter in another bowl.
Add sour cream mixture to dry ingredients and combine just until moistened - do not overmix!
Gently fold in red peppers and green onions.
Spoon batter equally among muffin cups.
Bake until golden and tester inserted into center of muffins comes out clean, about 10 minutes.
Cool in the pan for several minutes then remove to a cooling rack to finish cooling.
Can be prepared several hours ahead. Cover and let stand at room temperature.