Corn Muffins, Spicy with Jalapenos

By MarieR

Wake everybody up with these chile-enhanced buttermilk muffins!

Ingredients

• Active Time: 15 Minutes
• Total Time: 35 Minutes Makes 12 muffins
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup buttermilk or plain yogurt
• 6 tablespoons melted butter
• 1 large egg, beaten to blend
• 1 cup fresh or frozen corn kernels
• 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 425 degrees F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright.

Makes 12 muffins