Giant Jalapeño Corn Muffins
- 1 tablespoon softened butter
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 3 tablespoons minced seeded jalapeño peppers
- 1 cup fresh corn kernels
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 pinch cayenne
Preheat the oven to 400 degrees. Grease a 6-cup large-size muffin tin with the softened butter.
In a large bowl whisk the eggs with the buttermilk, oil, jalapeños and corn. Stir in the flour, cornmeal, baking powder, salt and cayenne, being careful not to overmix. Divide between the muffins cups.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake until golden and a tester inserted into the center comes out clean, 10 to 15 minutes.
Remove from the oven and let cool for 5 minutes in the pan. Turn out and serve hot.
This recipe yields 6 large muffins.