Pea-Pickin’ Black-Eyed Pea Corn Muffins

The flavor that the black-eyed peas give these muffins makes all the hard work in the garden worthwhile.

1¼ cups yellow cornmeal

¾ cup shredded Cheddar cheese

½ cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1½ teaspoons salt

⅓ cup butter, melted

1 jalapeño pepper, seeded and finely chopped

1 cup milk

1 large egg, beaten

2 cups fresh or frozen black-eyed peas, cooked and drained

Preheat the oven to 425 degrees. Grease 12 muffin cups. In a large bowl whisk together the cornmeal, Cheddar cheese, flour, sugar, baking powder, and salt. In a small bowl mix together the butter, jalapeño, milk, and egg. Stir the butter mixture and peas into the cornmeal mixture until just combined. Divide among the muffin cups and bake for 15 to 20 minutes or until golden brown and a tester comes out clean.

Makes 12 servings.