Jalapeno Jam And Corn Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 1/4 cups flour
• 3/4 cup cornmeal (preferably stone-ground)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup buttermilk
• 1/4 cup butter, melted
• 3 teaspoons sugar
• 2 eggs
• 1 1/2 cups corn kernels (fresh or frozen)
• 3/4 cup jalapeno jelly or 3/4 cup jalapeno jam

Recipe

• 1 preheat oven to 375°f.
• 2 grease muffin tin.
• 3 sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
• 4 in another large bowl, beat together buttermilk, butter and sugar.
• 5 mix in the eggs, then the corn, blending well after each addition.
• 6 add the flour mixture, and stir to combine lightly.
• 7 spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
• 8 drop about 1 teaspoon of jelly on top of the batter in each cup.
• 9 top with the remaining batter, covering the jelly completely.
• 10 bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
• 11 serve warm with butter.