Re: Breads, Muffins & Scones
Jalapeño Corn Muffins
12 muffins
No Stick® Cooking spray
1/2 cup Light Corn Syrup
1 cup all purpose flour
1 cup yellow corn meal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup Corn Oil
1 cup canned whole kernel corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 Tablespoons seeded chopped jalapeño peppers, fresh or pickled*
Pre-heat oven to 400°F. Spray 12 (2 1/2 -inch) muffin pan cups with cooking spray.
In medium bowl combine flour, corn meal, baking powder and salt.
In large bowl combine eggs, corn syrup and corn oil.
Stir in flour mixture until just blended. Stir in corn, cheese and peppers.
Spoon batter into prepared muffin pan and bake at 400°F for 15 to 20 minutes or until lightly browned and firm to touch.
Cool in pan on wire rack 5 minutes; remove from pan.
* wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.
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