tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1-1/2
cups chopped red, yellow and/or green bell peppers
1/2
cup chopped onions
1-1/2
cups cornmeal
1-1/4
cups all-purpose flour
1/3
cup sugar
3
tablespoons cornstarch
2-1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup milk
2
large eggs
6
tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, melted
1
cup shredded Monterey Jack cheese with jalapeño peppers (about 4 ounces)
Spread
1/2
cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1
tablespoon chopped fresh cilantro
1/4
teaspoon grated lime peel
For Muffins, preheat oven to 425°F. Grease 12-cup muffin pan; set aside.
In 10-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Spread over medium heat and cook red peppers and onions, stirring occasionally, 4 minutes or until tender; set aside to cool.
In large bowl, combine cornmeal, flour, sugar, cornstarch, baking powder and salt; set aside.
In medium bowl, with wire whisk, beat milk, eggs and 6 tablespoons melted I Can't Believe It's Not Butter! Spread. Stir into flour mixture just until blended. Fold in red pepper mixture and cheese. Evenly spoon batter into prepared pan.
Bake 17 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pans.
For Spread, in small bowl, blend I Can't Believe It's Not Butter! Spread, cilantro and lime peel. Serve with warm muffins.
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