Corn Muffins with Jalapeno and Broccoli

I tried these muffins last week, they were super easy to bake and taste really good. They are perfect for a breakfast or brunch.

Corn Muffins

All purpose flour - 1 cup

Corn Meal - 3/4 cup

Sugar - 2 teaspoon

Baking Powder - 1 teaspoon

Baking Soda - 1 teaspoon

Ground Cumin - 3/4 teaspoon

Salt - 1/4 teaspoon

Jalapeno pepper - 1 seeded and minced

Broccoli - 1/2 cup minced

Buttermilk - 1  1/4 cup (or 1 cup Yogurt and 1/4 cup water)

Canola Oil - 1/4 cup

Egg - 1 beaten

Preheat oven to 375 F and add cooking spray or oil to the muffin pan.

Sift flour and then add cornmeal, baking soda, baking powder, cumin, salt, salt and sugar. Stir with a whisk.

Add jalapeno and broccoli. Then add beaten egg with buttermilk and oil.

Stir until all ingredients are mixed well and the mixture becomes moist.

Divide batter among the muffin cups. Bake for 15 minutes or until a tooth pick inserted in center comes out clean. Cool for 5 minutes and then remove from the pan.