JALAPENO CORN BREAD MUFFINS

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 bowl...how about a cornbread muffin.  This recipe is slightly sweet, slightly spicy but oh so good!

• 1/3 cup yellow cornmeal
• 1/3 cup Bobs red mill spelt flour
• 1/3 cup Bobs red mill brown rice flour
• 1 1/2 tbsp canned jalapeno peppers
• 1/3 cup club soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup eggbeaters
• 1 tbsp agave nectar

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.