Jalapeno Corn Muffins Recipe
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Servings
Prep Time
12
muffins
0:15
minutes
Cook Time
0:20
minutes
Servings
Prep Time
12
muffins
0:15
minutes
Cook Time
0:20
minutes
Ingredients
1
cup
all-purpose flour
1
cup
yellow corn meal
2
teaspoons
baking powder
1/4
teaspoon
salt
2 eggs
1/2
cup
corn syrup
light
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*
Instructions
Step 1) Preheat oven to 400°F.
Step 2) Combine flour, cornmeal, baking powder and salt in a medium bowl.
Step 3) Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
Step 4) 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.
Step 5) 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.