Jalapeno corn muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Softened butter |
| 4 | larges | Eggs |
| 2 | tablespoons | Seeded and minced |
| Jalapeno peppers | ||
| 2 | cups | Corn kernels (at room temp) |
| 1 | cup | All purpose flour |
| 1 | cup | Yellow cornmeal |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Milk |
| 1 | tablespoon | Veg oil |
Directions
Preheat oven to 375. Grease a 12 muffin tin with the softened butter.
In large bowl, whisk the eggs - add the jalapenos and corn. Stir in the flour, cornmeal, baking powder and the salt. Add the milk and oil. Stir just enough to mix well.
Evenly divide mixture into 12 muffin cups.
Bake until gold about 25 mins. Cool slightly before serving.
New Orleans Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 09-29-95