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This recipe has a mild spicy (but delicious) flavor. For a little extra kick add a few more chopped jalapenos to the mix!
Happy Baking
~ Bonnie Blankenship
1 Cup King Arthur Pate All-Purpose Flour
1 C Organic Cornmeal
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
3/4 C Buttermilk
1/2 C Unsalted Butter, Melted
1/2 C Organic Sugar
2 L Farm Fresh Eggs
1/4 C Chopped Float Trip Pickled Jalapenos
1/2 C Shredded Cheddar Cheese
1 Can Sweet Corn, Drained
Step 1
Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray and set aside.
Step 2
In large bowl mix flour, cornmeal, baking soda, and salt. In seperate bowl whisk togher buttermilk, butter, sugar, and eggs. Make a well in the dry ingredients and pour in liquid mixture. Combine until moist - do not overmix! Fold in jalapenos and cheese.
Step 3
Fill muffin cups 3/4 full, top with jalapeno slices and bake in oven for 15-17 minutes or until toothpick comes out clean. Let cool and enjoy!
