Sweet and savory cornbread muffins with a hint of heat from oven roasted poblano peppers! No need to dirty bowls or beaters – whip up these delicious muffins in a BLENDER!
1/2 cup sugar
2 tablespoons honey
1/4 cup plain greek yogurt (I used 0% fat, may sub sour cream)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons oil (I used extra virgin olive oil)
1/2 cup corn meal
1 cup flour
1/2 cup frozen yellow corn, thawed
1 large poblano pepper
Preheat oven to broil. Place whole poblano pepper on the rack on a sheet of tin foil. Cook 3-4 minutes until skin starts to blister. Turn poblano over and cook another 3-4 minutes on the other side. Rinse the poblano under cold water for about 30 seconds, then pat dry. Carefully remove any large pieces of the skin that are separating from the pepper. Slice lengthwise, remove the stem and seeds, and finely dice the poblano.
Switch oven to bake and preheat to 350. Spray muffin tins generously with cooking spray. Add sugar, egg, honey, and greek yogurt to your blender and pulse until smooth. Add baking powder, baking soda, salt, and oil and pulse 5-10 seconds. Add corn meal, flour, corn and pulse until smooth. Gently stir in peppers.
Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 12-16 minutes until tops begin to brown slightly and an inserted toothpick comes out clean. Allow to cool. Drizzle with honey and serve warm or at room temperature. Enjoy!