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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Delicious corn muffins with a bit of a kick. You may want to adjust the amount of heat in these muffins by adding or decreasing the amount of jalapenos - six seems to be the right amount for us. Recipe source: Bon Appetit (July, 1987). Ingredients:
2 1/2 cups yellow cornmeal |
1 cup flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 (16 ounce) can whole kernel corn, drained |
1 onion, minced |
6 jalapeno chiles, seeded and chopped (use more or less depending on degree of hotness desired) |
2 cups milk |
1/2 cup honey |
1/2 cup vegetable oil |
3 eggs |
Directions:
1. Preheat oven to 400-degrees F.
2. Butter 24-28 muffin cups.
3. Combine cornmeal, four, baking powder and salt in a bowl.
4. In a seperate large bowl combine remaining ingredients (corn-eggs).
5. Add dry ingredients to wet, blending well.
6. Pour batter into prepared muffin tins.
7. Bake for 30- 40 minutes or until tops split and center are firm.
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