Black-Eyed Pea and Cornmeal Muffins


New Year’s Day was last week, but you can still top a bowl of leafy collard greens with these mini cornmeal muffins featuring black-eyes peas. It’s a heart-healthy meal for those still going strong on their New Year’s resolutions.—Deborah Geering

1 cup fine yellow cornmeal
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground thyme
Pinch ground nutmeg
6 tablespoons unsalted butter, melted
1 1/4 cups whole milk
1 large egg
1 15.5 ounce can black-eyed peas, rinsed and drained

Preheat the oven to 425 degrees. In a medium mixing bowl, combine the cornmeal, Swiss cheese, Parmesan cheese, baking powder, salt, cayenne, thyme and nutmeg. In a small bowl, stir together the melted butter, milk and egg until combined. Pour the liquid into the bowl of dry ingredients and quickly whisk until moistened. Stir in the black-eyed peas. Spoon into 36 mini muffin cups or 12 regular muffin cups. Cook miniature muffins for 10 to 12 minutes, or regular muffins for 15 to 20 minutes, until risen and lightly browned on top.

Makes 36 mini muffins or 12 regular muffins