Cheddar and red pepper muffins

2 cups flour
1-1/2 teasp. baking powder
1/2 teasp. baking soda
1/4 teasp. cayenne
1 teasp. salt
1/2 cup cornmeal
2 cups grated sharp cheddar cheese
1/2 cup thin sliced scallions
1 cup fine chopped red pepper
1/4 cup margarine
1 Tbs. sugar
2 eggs at room temperature
1-1/4 cups buttermilk

Into a bowl sift together the flour, baking powder, soda, cayenne and salt. Add cornmeal, cheddar, scallion and pepper. Combine mixture well. In a large bowl cream together the shortening and the sugar. Add eggs and whisk until smooth. Whisk in the buttermilk, add the flour mixture and stir the batter until it is just combined. Divide the batter among 18 well greased muffin tins and bake muffins in the middle of a pre-heated 450-degree F oven for 15 to 18 minutes or until they are golden. Turn muffins out on racks and cool.

These do not do well in paper bake cups.

Source: Anne D. Bessette for the Croquet Foundation of America, "It's a Wicket Kitchen" (1991); recipe by Liz Land of the Palm Beach Polo and Country Club.