Jalapeno Corn Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| room-temperature butter | 1 cup all purpose flour | 1 cup yellow cornmeal |
| 1/4 cup sugar | 1 tablespoon baking powder | 1 teaspoon salt |
| 4 large eggs | 3/4 cup whole milk | 1/4 cup corn oil |
| 2 tablespoons minced seeded jalapeno chilies | 2 cups fresh corn kernels or frozen, thawed (about 9 ounces) | |
| 1 | Preheat oven to 375 F. Butter 12-cup muffin pan. Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk eggs, milk, corn oil, and jalapenos in large bowl. Add dry ingredients to egg mixture, stirring until evenly moistened (do not overmix). Fold in corn kernels. |
| 2 | Divide batter among muffin cups. Bake until golden and tester inserted into center comes out clean, about 25 minutes. Turn out of pan. Serve warm or at room temperature, preferably within 6 hours. |