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Ingredients:
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup corn kernels, frozen thawed or canned drained
- 2 tablespoons minced jalapeno, or use mild chiles
- 1/2 cup Monterey Jack or Cheddar cheese
Preparation:
Whisk together the milk, egg, and oil.
In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers. Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Sprinkle a little shredded cheese on each muffin and leave in oven about 1 to 2 minutes longer, just until cheese is melted. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.
In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers. Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Sprinkle a little shredded cheese on each muffin and leave in oven about 1 to 2 minutes longer, just until cheese is melted. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.
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