FIESTA CORN MUFFINS

Makes 12 muffins

These corn muffins are a type of quick bread, meaning they use baking powder as a leavener, not yeast. Baking powder is a combination of an acid and bicarbonate of soda (baking soda) that forms the gas that enables baked products to rise. The most common form of baking powder is the double-acting variety, which produces gas upon mixing and again with the heat of the oven.

Buy baking powder in small containers and store it tightly sealed. To test whether baking powder has lost its oomph, place one-half teaspoon into a glass of warm water. If it foams to the top, the baking powder is still active.

1½ cups all-purpose flour

¾ cup yellow cornmeal

¼ cup finely diced red bell pepper

2 tablespoons finely diced sun-dried tomatoes

1 tablespoon baking powder

1 teaspoon ground cumin

¼ teaspoon cayenne (or to taste)

½ teaspoon salt

2 eggs

1 cup milk

cup vegetable oil, plus more for the pan

¼ cup shredded sharp Cheddar cheese

• Preheat the oven to 425°F. Heavily grease a 12-cup muffin tin.

• In a medium-size mixing bowl whisk together the flour, cornmeal, bell pepper, sun-dried tomatoes, baking powder, cumin, cayenne, and salt.

• In a separate bowl,whisk together the eggs, milk, and oil. Add to the dry ingredients, stirring until just blended. Fill the prepared muffin tin about two-thirds full. Sprinkle the cheese atop the muffins and bake until golden brown, 18 to 22 minutes. Remove to a rack to cool slightly before turning out. Serve immediately.

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