Stuffed Corn Muffins

Lots of work, but soooo worth it! I still want to play around w/ the muffin batter a little more. i want to make a version that comes out a little less dense. i know cornbread is usually dense by definition, but i think it could still be lightened a little

Preheat oven to 425

Filling:

1 red bell pepper
1 yellow bell pepper
1/2 medium sweet onion
1/2 cup cream cheese
1/2 cup plain yogurt
1 cup finely shredded sharp cheddar
1 tsp chili powder

Mince the bell peppers and sweet onion. Mix the cream cheese and plain yogurt together in a bowl until blended. Stir in remaining ingredients.

Muffins:

1 cup spelt or whole wheat white flour
1 3/4 cups corn meal
1 tsp baking soda
1 tsp baking powder
2 tsp salt
1/2 cup salted butter
2 eggs, beaten
1 cup sour cream
1 cup buttermilk


Mix dry ingredients together. Cut in butter until mixture is coarse like meal. Combine the eggs & milk, and then stir into the dry mixture.

Coat 2 nonstick muffin tins in pan spray. Spoon a small amount of batter into bottom of each tin. Add a spoonful of filling to center. Spoon batter over filling until level with pan. Bake in preheated oven for 20-25 mins