Spicy Corn Jalapeno Muffins

My friend, So-Yeoun, likes corn muffins.  My husband had made some spicy jalapeno

muffins a few days before, so I decided to share that recipe with So-Yeoun.

We had some corn that was cooked outside on the grill, and it had a wonderful smokey flavor.

So, we decided to use that to flavor the muffins.  You can make any recipe your own, by using what you have on hand, and adjusting the amount of spices you use for your own tastes.  This particular recipe came from cooking.com.

Me, So-Yeoun, David, Daniel

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 6 tablespoons melted butter
• 1 large egg, beaten
• 1 cup fresh or frozen corn kernels
• 1 fresh jalapeno pepper

Gather ingredients.

Measure 1 cup flour.

Measure 1 cup yellow cornmeal.

Add to mixing bowl.

Measure and add 2 tablespoons sugar.

Add 2 teaspoons baking powder.

Measure 1 teaspoon salt.

Add 1/2 teaspoon black pepper.

Mix together with whisk.

Add 1 cup buttermilk.

Measure 6 tablespoons margarine or butter.

Melt in microwave for 10-15 seconds.

Add to dry ingredients.

Crack 1 egg into bowl.

Beat egg and add to other ingredients.

Stir just until blended.

Measure 1 cup corn.

I had some roasted corn from the grill,
so used it instead of frozen corn.

Add to bowl.

Seed and dice 1 jalapeno.

Add to bowl.

Stir corn and jalapeno into mixture.

Spray with vegetable cooking spray a
12-cup muffin pan.

By not using paper muffin liners, the edges of the
muffin will turn a nice golden brown.

Divide batter among prepared muffin pan.
We used an ice cream scoop.

Bake in a preheated 425 degree oven
for 20 minutes.

Cool muffins on a cooling rack 10 minutes.
Serve warm.

Nice golden brown edges.

Enjoy!