One food you rarely have to twist a kid’s arm to eat are muffins. No matter if they’re sweet or savory, Kenya will down one in seconds. I used to think it was because the shape of them reminded him of cupcakes, but now he is a real muffin aficionado.
I normally love making Tiny Corn Muffins, but when I want something special, especially around the holidays, I make this red pepper-cheddar version. They’re not the kind of muffin your used to seeing every day, so the “unique factor” tends to make them an even bigger draw in my house. In fact, as soon as I took a batch out of the oven last week, Kenya looked at them and said simply, “they’re beautiful”. I love how genuine kids can be — especially when they LIKE what you make them!
We used these to make this recipe_
Red Pepper-Cheddar Cornbread Muffins
- 1 Cup all purpose flour
- 1 Cup Yellow Cornmeal
- 2 Tsp baking powder
- 1/2 Tsp kosher salt
- 1 Cup buttermilk
- 1 egg
- 5 Tbsp butter, melted and cooled
- 2 Tbsp Agave Nectar OR 2 Tbsp Honey
- 1 Cup cheddar cheese, grated
- 1/2 Cup Frozen Corn Kernels, thawed
- 2 oz Diced Pimentos, drained (about 2 tbsp)