After spending the weekend in Napa, I was glad to be home and back on my routine. I don’t know what it is but it’s getting harder and harder for me to travel. It takes a real toll on my body! I know —can you believe it? How hard can Napa be? It’s not like I had to get on a plane. It’s just a car ride away.
Chris and I celebrated my birthday at The French Laundry. I couldn’t believe he was able to score a reservation there on Saturday evening (thank you honey! :)). It’s a once in a lifetime opportunity to eat there. I wouldn’t go too many times because it puts a dent in the piggy bank. The food there was simply divine, elegantly presented, and carefully served. Check out Facebook to see what our favorite dishes are.
So after all the excitement, I wanted today’s post to be something easy. Muffins are always my go-to recipe whenever I want something simple. This savory muffin is tasty on its own or with a bowl of chili or tortilla soup. Enjoy!
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 jalapeno pepper, finely chopped (I used a red one)
- 3 scallions, finely chopped
- 1 cup of shredded pepper jack cheese
- 1 cup of frozen sweet corn
- 1 egg, lightly beaten
- 1 cup of buttermilk
- 1/4 cup of canola oil
- 1/2 cup of white wine
Preheat the oven to 375 degrees F. Grease or line baking cups in the muffin pan.
Using a stand or electric mixer (or mix by hand) mix together flour, baking powder, baking soda, salt, chopped jalapeno peppers, scallions, cheese and sweet corn.
In a separate medium bowl whisk together egg, buttermilk, canola oil and white wine. Slowly combine egg and buttermilk mixture into the flour mixture and mix until just moistened. Do not overmix.
Spoon batter into the greased or lined muffin cups and bake for 18-20 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly for 8-10 minutes in the pan before transferring them to the cooling rack.