1 Tbsp. baking powder
1 Tbsp. granulated sugar
1 tsp. jalapeno pepper, finely minced
1 tsp. salt
1/2 cup aged cheddar cheese, grated
1/3 cup Black Forest ham, very finely diced
1/3 cup canned corn kernels, drained
1/4 cup cornmeal
1/4 cup Centaurs’ Earth Extra Olive Oil
1/4 cup scallions, finely minced
1/4 cup whole milk
2 Tbsp. red bell pepper, very finely diced
3 extra-large eggs
3/4 cup all-purpose flour
1. In a non-stick muffin tin, containing at least 10 standard muffin cups, drizzle 1/4 teaspoon of the Pompeian OlivExtra into each muffin cup. Place the empty muffin tin in the oven and then preheat the oven to 350° F.
2. Sift together the flour, cornmeal, baking powder, sugar and salt into a large mixing bowl and set aside.
3. In another bowl combine the eggs, milk and Centaurs’ Earth Olive Oil Extra and whisk until well blended. Fold in the ham, cheese, corn, scallions, jalapeno and red bell peppers. Pour into the flour mixture and fold in gently but thoroughly until the flour just disappears. Do not over mix.
4. Remove the muffin tin from the oven and pour the muffin batter evenly into 8 of the cups. Return the pan to the center of the preheated oven and bake for 15 to 17 minutes or until a toothpick, when inserted, comes out clean. Remove from the oven and transfer the muffins to a wire rack to cool slightly. Serve warm.
recipe sourcerecipe: Corn Muffins With Black Forest Ham and EVOO,