"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Jalapeno Corn Muffins Recipe

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This recipe for Jalapeno Corn Muffins, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dottie Scraggs
Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Room temperature butter
1 c all purpose flour
1 c yellow cornmeal
1/4 c sugar
1 T baking powder
1 tsp salt 4 large eggs
3/4 c whole milk
1/4 c corn oil
2 T minced seeded jalapeno chilies
2 c fresh corn kernels or frozen, thawed (about 9 ozs)

Directions:
Directions:
Preheat oven to 375 deg F. Butter 12 cup muffin pan. Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk eggs, milk, corn oil and jalapenos in large bowl. Add dry ingredients to egg mixture, stirring until evenly moistened (do not overmix). Fold in corn kernels.
Divide batter among muffin cups. Bake until golden and tester inserted into center comes out clean, about 25 minute. Turn out of pan. Serve warm or at room temperature, preferable within 6 hours.

Personal Notes:
Personal Notes:
Delicious and not really hot, just right.

 

 

 

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