Jalapeno Corn Muffins
You can make these without the jalapenos ...but why?
Prep Time: 15 minutes
Bake Time: 15 to 20 minutes
Yield: 12 muffins
1 cup all-purpose flour
1 cup yellow corn meal
2 teaspoons Argo® Baking Powder
1/4 teaspoon salt
1/2 cup Karo® Light Corn Syrup
1/4 cup Mazola® 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*
Preheat oven to 400°F.
Combine flour, cornmeal, baking powder and salt in a medium bowl.
Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups. Bake 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.