Jalepeno Corn Muffins

A tangy twist on the classic corn muffin.

1 ¼ cup flour
¾ cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup buttermilk
1 tablespoon vegetable oil
1 jalapeno pepper, minced
1 red bell pepper, minced
1 green bell pepper, minced
½ cup shredded cheddar cheese

Preheat oven to 400 degrees. In a large mixing bowl, sift together four, cornmeal, baking powder, and salt. Set aside. In a medium mixing bowl, whisk eggs. Add buttermilk and oil; mix well. Add minced peppers and cheese to dry ingredients and toss well to coat. Make a well in the center of the dry ingredients. Pour wet ingredients into the well and gently combine just until dry ingredients are moistened. Batter will be thick and lumpy. Spray a muffin pan or line with paper muffin cups. Fill muffin cups 2/3 full. Bake for 25 minutes or until golden brown.