Cajun Cornmeal Muffins

Cajun Cornmeal Muffins

Ingredients

2 cups cornmeal

1/2 cup unbleached whole wheat flour

1-1/2 tsp. Epicure Baking Powder

3/4 tsp Epicure Fajita seasoning

2 eggs

1 cup mayonnaise

1/2 cup 2% milk

1 can (8 oz can) niblets corn, well drained

1/4 cup chopped sweet onion

1 small jalapeno pepper, seeds removed and chopped fine

1 Tsp Epicure Roasted Red Pepper dip

Directions

PREHEAT oven to 400°F.

Mix cornmeal, flour, baking powder, Roasted Red Pepper and Fajita seasoning in large bowl; set aside.

Beat eggs, mayo and milk with wire whisk until well blended.

Add liquid to flour mixture; stir just until moistened. (Batter will be slightly lumpy.)

Stir in remaining ingredients onion, corn and jalapeno.

SPOON batter into 18 greased or paper-lined medium muffin cups. I personally love the Silicone Muffin Pan as it does not require paper and the muffins slide right out.

 BAKE 20 minutes or until lightly browned around edges.

Serve with Epicure Jambalaya and a crisp green salad.