Jalepeno Corn Kernel Cheddar Muffins
Posted: Sun Sep 28, 2008 4:31 pm
Jalepeno Corn Kernel Cheddar Muffins
Ingredients:
1 cup (8 oz) all-purpose flour
1 cup (8oz) cornmeal, yellow or white
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 fl oz) milk
1 egg
1/2 cup fresh corn kernels or thawed frozen corn kernels
1/2 cup grated cheddar cheese
1 tablespoon fresh jalapeno pepper diced small or bottled jalapeno pepper
1/4 cup (2 oz) unsalted butter melted
Preparation:
Pre-heat over to 400 degrees F. Butter or spray oil in standard muffin tins.
In medium bowl stir and toss together the flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl whisk together the milk, egg, corn kernels, cheddar and jalapeno until blended. Add the melted butter. Combine wet and dry ingredients, and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then, remove. Makes 12.
Ingredients:
1 cup (8 oz) all-purpose flour
1 cup (8oz) cornmeal, yellow or white
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 fl oz) milk
1 egg
1/2 cup fresh corn kernels or thawed frozen corn kernels
1/2 cup grated cheddar cheese
1 tablespoon fresh jalapeno pepper diced small or bottled jalapeno pepper
1/4 cup (2 oz) unsalted butter melted
Preparation:
Pre-heat over to 400 degrees F. Butter or spray oil in standard muffin tins.
In medium bowl stir and toss together the flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl whisk together the milk, egg, corn kernels, cheddar and jalapeno until blended. Add the melted butter. Combine wet and dry ingredients, and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then, remove. Makes 12.