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Jalapeno Corn Muffins Recipe

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

Contributor:  
Contributor:  
Julie Withers
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbl. softened butter
2 large eggs
1 c. buttermilk
1/2 c. vegetable oil
3 tbl. seeded and minced jalapeno peppers
1 c. flour
1 c. yellow cornmeal
1 tbl. baking powder
1/2 tsp. salt
1/2 tsp. cayenne pepper

Directions:
Directions:
Preheat over to 400. Grease a 6-cup large size muffin tin with spray shortening.

In a large bowl whisk the eggs with the buttermilk, oil and jalapenos. Stir in the flour, cornmeal, baking powder, salt and cayenne, being careful not to overmix. Divide between the muffin cups. Bake for 15 minutes. REDUCE the oven temperature to 350 and continue to bake another 10 to 15 minutes, or until a toothpick inserted into muffin comes out clean.

Remove and let cool for 5 minutes in the pan, then turn out and serve warm.

Number Of Servings:
Number Of Servings:
Makes 6 muffins

 

 

 

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