Jalapeno Corn Muffins

Recipe Ingredients

1 tablespoon	15ml	Softened butter
4 tablespoons	60ml	Eggs (large)
2 tablespoons	30ml	Seeded and minced
		Jalapeno peppers
2 cups	125g / 4.4oz	Corn kernels - (at room temp)
1 cup	62g / 2.2oz	All purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
3/4 cup	177ml	Milk
1 tablespoon	15ml	Veg oil

Recipe Instructions

Preheat oven to 375. Grease a 12 muffin tin with the softened butter. In large bowl, whisk the eggs - add the jalapenos and corn. Stir in the flour, cornmeal, baking powder and the salt.

Add the milk and oil. Stir just enough to mix well. Evenly divide mixture into 12 muffin cups.

Bake until gold about 25 mins. Cool slightly before serving.

New Orleans Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md.

Source:
La Bouche Creole by Leon Soniat

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