Monday, February 6, 2012


I have really enjoyed using the different grains and flours on the market today.  I get excited when I see a new one at a different store and the need to "gotta have it" takes over.  A little experimenting often yields a great product and a new recipe to pass on to family and friends. 

My new find, which I know has been on the market for a long time was Bulgar wheat.  I used it like risotto and came up with a great tasty recipe which even won my husbands approval, and that says alot...  It actually screams victory!

So, I thought, what to have with it to sap up the remaining goodness in the about a cornbread muffin.  This recipe is slightly sweet, slightly spicy but oh so good!
Preheat oven to 350 degrees.  Grease 6 muffin cups.  Whisk together the dry ingredients.  In a separate bowl stir together the wet ingredients including the jalapeno peppers and stir into the dry ingredients until just mixed.  If it is to dry you can add another splash of club soda.  Divide the batter into 6 cups on your muffin tray and bake for 20-25 minutes.  This recipe can be doubled.  I tried using cupcake papers with this recipe and it failed miserably so a greased pan is a better option.


  1. I love corn bread of all kinds and these muffins, with their hint of spice, sound fabulous!

  2. mmmm, I LOVE chiles in cornbread!

  3. Debbie, I love cornbread and add the jalapenos, and I am in heaven. We too are empty nesters, I LOVE IT. Our 2 black labs and a large butterfly garden keep me busy (and a stupid part time job) We have a lot in common. I love your garden blog and your beads are incredible.