Jalapeño-Jack Corn Muffins

Recipe Ingredients

1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
1 cup	237ml	Buttermilk
2		Eggs - lightly beaten
1/4 cup	49g / 1.7oz	Melted unsalted butter
1 cup	237ml	Shredded Jack
2		Jalapeño peppers - diced
1		Jalapeño pepper - cut in 12 slices

Recipe Instructions

Preheat the oven to 400 degrees. Spray muffin tin with non-stick spray.

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeño peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated.

Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeño slice on top of each muffin. Bake until golden, about 25 minutes.

This recipe yields 12 muffins.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B03) - from the TV FOOD NETWORK

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