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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a nicer alternative to our regular corn muffin. I love to serve this with my Beer Turkey Chili but it would go with soups specially during cold weather. Ingredients:
3 cups all-purpose flour (i use whole wheat unbleached) |
1 cup yellow cornmeal (i'd prefer the indian brand) |
3 tablespoons baking powder |
1 cup sugar |
1 tablespoon salt |
2 jumbo eggs |
1/2 cup melted unsalted butter |
1 1/2 cups milk |
1 jalapeno, diced and seeded |
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack pepper cheese |
Directions:
1. Greased 12 muffin pan.
2. 350 degrees; 30 minutes.
3. Mix all the dry ingredient in a bowl and mix them in low speed.
4. In a separate bowl mix together the remaining ingredients and mix them too in low speed.
5. Slowly pour in the eggs,butter,milk,cheese and jalapeno mixture with the dry ingredients and mix in low speed.
6. Put in your batter in the greased pan and bake for 1/2 hour.
7. Muffin is cooked if the top looks crusty or when you poke it with a toothpick it should come clean.
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