Sunday, January 22, 2006

Corn Jalapeno Muffins

Corn muffins contain jalapeno pepper and corn kernels, along with cornmeal and other ingredients.


* 1 cup milk
* 1 large egg
* 1/4 cup vegetable oil
* 2 cups all-purpose flour
* 2 tablespoons sugar
* 2 tablespoons cornmeal
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1 cup corn kernels, frozen thawed or canned drained
* 2 tablespoons minced jalapeno, or use mild chiles

Whisk together the milk, egg, and oil.
In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers.

Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.


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